703 recipes
No-bake cappuccino cream pie with a toasted macadamia graham cracker crust, white chocolate espresso custard filling, and whipped cream topped with chocolate-covered espresso beans.
Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.
Towering chocolate layer cake with whipped cream filling and rich chocolate frosting beaten over ice. Deep cocoa flavor in every bite.
Spinach ricotta gnocchi tossed in a simple butter-cream Parmesan sauce. Handmade Italian green gnocchi that are light, pillowy, and freezer-friendly.
Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.
Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.
A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.
Pumpkin cream roll with a spiced pumpkin sponge cake wrapped around whipped cream, pumpkin puree, and toasted pecans. An elegant fall dessert chilled until firm.
Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.
Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.
Chicken tetrazzini made entirely from scratch with no canned soup. Reduced homemade broth, heavy cream, dry sherry, and a hint of nutmeg create a silky sauce over spaghetti, mushrooms, and parmesan.
Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.
Chocolate amaretto torte with a fudgy chocolate-almond base topped with amaretto cream cheese mousse and whipped cream. A make-ahead dessert that chills overnight and freezes beautifully.
Cream scones with dried fruit and golden raisins, glazed with melted butter and sugar. Heavy cream makes these rich and tender with just 8-9 kneads and 15 minutes in the oven.
Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.
A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.