526 recipes
Pecan crescents, buttery melt-in-your-mouth shortbread cookies rich with finely chopped pecans and a hint of nutmeg, shaped into little crescents. A cornstarch-tender holiday cookie in the wedding-cookie family.
Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.
Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.
Raspberry-chocolate triangles with a buttery shortbread crust, mini chocolate chips, and a cooked raspberry-orange filling. Cut into elegant triangles and drizzled with melted vanilla milk chips.
Classic shortbread wedges with almond extract, cornstarch for extra tenderness, and a whole almond pressed into each piece. A buttery, crumbly Scottish-style cookie baked in a round pan.
Sicilian cassata cake with a delicate sponge layer, Marsala wine soak, and rich chocolate custard filling. A traditional Italian celebration dessert built in stages.
Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.
Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.
Strawberry cream pie layered with toasted almonds, a from-scratch vanilla cream filling, fresh halved strawberries, and a glossy strawberry glaze. Diner-counter classic done properly.
Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.
Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.
Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.
Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.
Pick any three berries, simmer them in blackberry wine with orange zest, then drop a buttery biscuit topping on top and bake until golden. A warm, bubbling berry cobbler begging for a scoop of ice cream.