8,938 grave recipes

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.

Cornmeal nips are crispy, bite-sized cornmeal puffs with a kick of hot sauce and grated onion. Drop-baked from a simple batter with just 8 ingredients.

Fresh grapefruit cake made chiffon-style with separated eggs, grapefruit juice, grated peel, and cream of tartar. Light, airy, and citrus-bright.

I have been making this stuffing at Thanksgiving and Christmas for years. Everyone loves it, and that is the only stuffing they eat now.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Orange layer cake with a from-scratch orange curd filling and orange buttercream frosting. Light, citrusy layers made with whipped egg whites and fresh orange zest.

Easy magic lemon pie thickens sweetened condensed milk with fresh lemon juice and egg yolks in seconds, no cooking the filling required. Topped with meringue and baked golden in a single shell.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Iced shapes are simple British cut-out biscuits made from a buttery lemon-scented dough, stamped with cookie cutters and finished with colored icing and sprinkles. A kid-friendly baking project.

A favorite throughout the South, chess pie takes its name from the description given by a cook who was asked what sort of pie it was, and replied, "jes pie, honey."

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.