703 recipes
Mocha chocolate cheesecake blends instant coffee and melted semi-sweet chocolate into a dense, ultra-creamy cream cheese filling on a graham crust. NY-style two-temperature bake.
Quick to make and too delicious for your own good!
Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.
White Christmas pie with coconut, a chiffon-style holiday dessert with vanilla-almond custard, folded whipped cream and egg whites, set in a baked crust. Topped with candied cherries.
Deep dish peach pie features ripe summer peaches under a single golden crust with cinnamon, nutmeg and a sugar-crackled top. The classic peach dessert at its most extravagant.
Creamy New England clam chowder simmers minced clams, potatoes, and crisp bacon in a milk-and-heavy-cream broth thickened with flour. A classic Boston-style chowder finished with parsley and basil.
A dense, fudgy chocolate cake made with dark corn syrup, semi-sweet chocolate chips, and chopped nuts, topped with a glossy chocolate glaze. Rich enough that a thin wedge is all you need.
European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.
Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.
Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.
Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.
A simple and delicious soup that is easy to make and a great side dish for lunch!
Chocolate nut upside-down Bundt cake with a buttery brown sugar walnut crown. Inverts onto a plate showing off a glossy caramel-pecan top layer.
Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.
Fluffy and buttery shortcake is filled with spiced and citrus plums in between.
This is a wonderful dish for a first course. It is very rich.