8,938 grave recipes

Upside-down orange biscuits with a sticky maple-citrus glaze that pools over fluffy biscuit tops when flipped. Quick six-cup muffin pan trick using boxed biscuit mix, butter, and fresh orange zest.

Adobe Pie: a frozen layered ice cream dessert with chocolate wafer crust spiked with Amaretto, vanilla and coffee ice cream stacked, finished with shaved dark chocolate. Make-ahead party pie.

Tangy buttermilk cheese bread for the bread machine. Sharp aged cheddar and cultured buttermilk give this yeast loaf bakery-level depth with zero kneading.

Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

Red lentils, grated turnip, egg whites, and whole wheat breadcrumbs baked until golden and firm. A hearty vegetarian pie with just 5 ingredients that proves plant-based comfort food can be dead simple.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Blueberry snack cake with cinnamon, lemon zest, and flour-coated berries that stay suspended in a tender crumb. A one-bowl bake great for picnics and lunchboxes.

Orange streusel coffee cake with fresh orange juice and zest in the batter, topped with a citrus-sugar crumble. Bright, fragrant breakfast or brunch cake.

Passover-friendly chocolate sponge cake made with matzo meal, grated sweet chocolate, orange juice, and 12 separated eggs. Light, airy, and kosher for Pesach.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Crustless squash quiche with yellow summer squash, onion, eggs, and cheese. No heavy cream, no pie crust, just a light and satisfying low-calorie quiche baked in a pie pan.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.