276 kare kare recipes

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Overripe bananas transform into a tender, nutty cake with barely any fuss. Walnuts add earthy crunch while sweet banana keeps every bite moist for days.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

A creamy microwave casserole with ground beef, cream cheese, mushroom soup, corn, and pimentos. Rich, cheesy, and ready in under 40 minutes with barely any cleanup.

Cookie press shortbread with brown sugar, butter, cornstarch, and powdered sugar for an ultra-tender crumb. Baked low until barely golden. A big-batch holiday recipe.

Herbal oatmeal bath bags: a DIY skin-softening bath soak made with oatmeal, dried herbs, and a drop of essential oil. Non-food body-care recipe.

White chocolate cheesecake with fresh raspberry sauce, sour cream tang, and a cocoa dust ring. Crustless, creamy, and baked just 25 minutes for a silky, barely-set center.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Inland paella stretches the classic Spanish rice dish with chicken, hot Italian sausage, clams, and shrimp baked together with saffron-stained rice. A casserole-style take built to feed a crowd.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

Spring asparagus soup with tender asparagus pieces simmered in milk or cream with butter and black pepper. A bare-bones four-ingredient soup that lets fresh asparagus shine.

Poached salmon barely simmers in white wine, water, coriander seed, and bay leaf for tender flake-apart fish in 15 minutes. The lowest-effort, healthiest way to cook salmon at home.