454 file file recipes

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Empanada meat pies stuffed with seasoned ground beef, hard-boiled egg, raisins, and green olives. A Latin American hand pie that fries or bakes for crispy, golden hand-held meals.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

A European-style carrot cake with walnuts, whipped egg whites for lightness, and a layered filling of cream cheese, jam, and sweetened whipped cream. Elegant and unforgettable.

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Tart Granny Smith apples simmered in apple juice with cinnamon and nutmeg, topped with buttery oat crumble and tart dried cranberries. Warm autumn dessert ready in under an hour.

Shortbread cookie crust layered with chocolate ganache and fresh strawberries glazed with strawberry jam creates a stunning no-bake pie with three distinct layers.

A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.

Homemade chocolate cannoli with beer-leavened fried shells filled with sweetened ricotta, chocolate chips, toasted walnuts, and orange and lime zest. An Italian pastry shop classic made from scratch.

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.