4,341 flight recipes

Spiced chocolate prune cake with buttermilk and cinnamon, topped with a glossy cooked chocolate fudge frosting. Soaked prunes keep every slice impossibly moist.

Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.

Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Moist banana loaf cake studded with grated bittersweet chocolate, dusted with powdered sugar. Uses ripe bananas, half-and-half, and real butter for a rich, tender crumb.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Orange spice muffins with whole wheat flour, sour cream, fresh orange zest, cinnamon, cloves, and nutmeg. Topped with cinnamon sugar for a warmly spiced holiday breakfast.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Six-layer chocolate coffee torte with buttermilk cocoa cake, coffee-spiked whipped cream, and crushed Heath Bar toffee pressed into every layer and all over the outside.

Oatmeal cookies packed with chopped dates, sweetened coconut, and nuts in an orange juice-brown sugar dough. Three cups of oats for serious chew, plus cinnamon warmth in every bite.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Italian pesto quiche folds a quick parsley-walnut pesto into a half-and-half custard over shredded Swiss and parmesan in a flaky crust. A herby, nutty spin on classic quiche that slices as well at brunch as at dinner.