8,938 grave recipes

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Potato cheese croquettes made from mashed potatoes and cheddar, double-breaded and pan-fried until golden. A crispy, cheesy way to use leftover mashed potatoes.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Hot fig pudding with molasses, buttermilk, dried figs, and ginger baked in a tube pan, served with a warm sherry-butter sauce with nutmeg and lemon. A British-style steamed pudding baked in the oven.

Homemade refried beans fried in lard or bacon drippings with melted longhorn cheese on top. Three ingredients, 10 minutes, and all the smoky flavor of a real taqueria.

Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Morning glory muffins packed with grated carrot, apple, raisins, coconut, and toasted nuts. A hearty breakfast muffin loaded with goodness in every bite, ready in 50 minutes.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.