4,143 goose recipes

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Chocolate chip pecan squares with a chewy brown sugar base, double layer of melted milk chocolate, and crunchy toasted pecans. Easy bar cookies baked in one pan.

Mexican fruit dessert with fresh oranges, bananas, and strawberries tossed in Kahlua coffee liqueur and topped with sweetened whipped cream and cinnamon. A no-cook, no-bake dessert ready in 20 minutes.

Party date cake is a big-batch chocolate date loaf topped with sugar, chopped nuts, and chocolate chips. Served warm in slices with whipped cream for a crowd-sized dessert.

Curried fruit pizza topped with apples, pears, banana, grapes, and candied pineapple simmered in curry cream on crispy pizza dough. Sweet, spicy, and totally unexpected.

Fruity cake loaded with dried dates, papaya, pears, and raisins baked with honey, sesame oil, and orange zest using a muffin mix shortcut. A dense, fruit-packed holiday loaf.

Grilled portobello mushrooms over angel hair: meaty grilled portobello caps sliced over fresh angel hair pasta in a quick garlic cream sauce. A vegetarian main in about 45 minutes.

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

Spaghetti Gorgonzola with a creamy blue cheese sauce melted in heavy cream. Italian four-ingredient pasta ready in 20 minutes for a quick weeknight dinner.

Authentic pad thai with rice noodles, dried shrimp, fried tofu, tamarind sauce and crushed peanuts. Real Thai street food, not the gloppy Westernized version.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Chocolate mocha mousse: a French-style chocolate mousse with strong coffee, butter, egg yolks, and clouds of whipped cream and stiff egg white. The classic dinner-party finale, made the proper way.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.