516 laver recipes

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Mint iced brownies stack three layers: a fudgy pecan brownie, a cool green peppermint buttercream, and a glossy semisweet chocolate glaze. A chocolate-mint holiday favorite, with the brownie base baked fast in the microwave.

Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.

Millionaire shortbread: classic three-layer Scottish bar with buttery shortbread base, chewy homemade caramel, and dark chocolate top. Made from scratch with sweetened condensed milk and corn syrup for the proper caramel pull.

Chocolate toffee flan cakes: no-bake dessert with marshmallow cream filling, melted chocolate, whipped topping, and chopped Heath bar crowns. Quick make-ahead party sweet.

Layered pudding cake with a nutty oat crust, cream cheese layer, vanilla and chocolate pudding, and whipped cream topping. A no-bake icebox dessert.

Pistachio mint cake is a green-tinted sheet cake with chocolate chips, baked in a 9x13 pan and topped with melted Andes mints spread into a glossy chocolate glaze.

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Chicken fajitas with bell peppers, red onion, and a splash of lemon and tabasco. A quick weeknight fajita recipe that cooks in 15 minutes and doubles for later in the week.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Boston cream pie from scratch: tender vanilla butter cake split into four layers, filled with a homemade vanilla pastry custard, and crowned with a glossy milk chocolate glaze.

Old-fashioned chicken spaghetti casserole made from scratch with a whole stewing hen, creamy mushroom roux, hard-boiled eggs, and melted cheddar. Makes two casseroles so you can freeze one for later.

Italian boiled beef brisket simmered with carrot, celery, onion, and Roma tomatoes for fork-tender meat and a clean, golden broth. The classic two-for-one bollito: dinner now, soup base later.

Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.