371 glaze recipes

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Spells & Bells are festive Christmas cookies cut into holiday shapes and deep fried until golden and puffed, then served plain, sugared or glazed. A cream-rich fried dough that's crisp outside and tender within.

Peach cake with sliced summer peaches dredged in flour and folded into a thick, oil-based cinnamon batter. Bakes up moist with a tender crumb, finished with a powdered sugar glaze or a dollop of whipped cream.

Grilled pork tenderloin medallions with blue cheese bacon whipped potatoes and a dried cherry port wine demi-glace. A steakhouse-quality dinner with three stunning components.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

Also like this mincemeat pastry squares recipe, and the pastry gives the lovely flakey texture.

Saffron turns this braided challah a stunning golden hue with a subtle floral warmth you won't find in ordinary egg bread. Topped with poppy seeds and a sweet egg glaze, it's a showpiece loaf worth every minute of kneading.

Lemon nut bread with whole wheat and white flours, finished with a poured fresh-lemon glaze that soaks into the warm loaf. A lighter quick bread made with egg whites and skim milk for tender crumb without the cholesterol.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.