1,301 foot recipes

Frozen lime pie with a cooked egg yolk and lime curd base folded into whipped cream and stiff egg whites, set in a graham cracker crust. Light, mousse-like, and served frozen.

Emerald Isle cake with a buttery vanilla crumb and an Irish whiskey glaze tinted green. A festive St. Patrick's Day dessert that's simple to bake in a square pan.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

Stir-fried warm Asian salad with napa cabbage, fresh mushrooms, spinach, celery, garlic, and ginger tossed in soy sauce. A low-fat vegetable side dish ready in under 10 minutes.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Rainbow ice cream cake layers jello-coated angel food cake pieces with strawberry, lime and orange-pineapple flavors, fruit and vanilla ice cream. A showstopping no-bake frozen dessert.

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

Double chocolate bundt cake made with devil's food cake mix, chocolate pudding, sour cream, and a full bag of chocolate chips. Dense, fudgy, and finished with powdered sugar.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Chicken tandoori marinated in yogurt, lemon, garam masala, coriander, and cumin, then grilled hot and dry to mimic a real tandoor oven. Serve with naan, rice, and cool cucumber.

Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.

Lime squares with shortbread crust: tangy lime curd-style filling over a buttery shortbread base, finished with powdered sugar. The cousin of lemon bars, tinted pale green for visual punch.