1,830 recipes
Pan-fried tuna patties spiced with cumin, cayenne, coriander, and dry mustard. Made with canned tuna, eggs, and bread crumbs for a quick, budget-friendly dinner.
Lemon drop cookies with fresh lemon juice, cream of tartar, and no eggs. Crispy, tangy, and eggless. A simple drop cookie that bakes fast at high heat for crackly edges.
Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.
Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.
Lemon cream cookies with food-processor lemon-sugar, heavy cream, brown sugar, and toasted slivered almonds on top. Soft drop cookies bright with citrus and rich with dairy, makes 3 dozen.
Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.
Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.
Drop donuts (no-cut, no-roll) made with buttermilk, eggs, and lemon zest, fried golden and finished with honey and cinnamon. The fastest fried doughnut recipe you'll find.
Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.
Sugar-free apple pie sweetened entirely by plumped raisins and spiced with cinnamon, ginger, and cloves. A naturally sweet double-crust pie with no added sugar.
Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.
A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.
Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.
Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.
Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.
Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.