9,806 fan fan recipes

Warm-spiced zucchini quick bread studded with crunchy pecans and plump raisins. Cinnamon and nutmeg fill the kitchen as two moist loaves bake low and slow. A go-to recipe for summer zucchini season.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Chocolate chip cookies made from yellow cake mix with just 5 extra ingredients. Soft, cakey cookies with walnuts that come together in minutes and bake in 12.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.

Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

No-bake snow balls made with peanut butter, crisp rice cereal, and chopped nuts, rolled in powdered sugar and coconut. Holiday-ready cookie tray candy ready in 20 minutes.

Friendship cake made with brandied fruit starter, butter pecan cake mix, and instant pudding for a dense, moist Bundt cake loaded with pecans and boozy fruit.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Mexican crepe stack layered with seasoned ground beef, refried beans, taco sauce, and cheddar cheese. Baked and sliced into wedges like a savory Tex-Mex layer cake.

Swabian-style kraeuterfladen (herb waehe): mini yeast crust rounds topped with a creamy filling of sour cream, egg, scallions, chives, and nutmeg. German regional flatbread with gentle herbal flavor.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.