7,050 recipes
Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.
Salmon manicotti stuffed with pink salmon, broccoli, and cottage cheese, baked in a creamy lemon-dill sauce with Parmesan. A lighter take on stuffed pasta.
Zucchini mock apple pie with sweet raisins folded through and a buttery crumb topping. Lemon juice, cinnamon, and nutmeg fool the taste buds into reading squash as apple, with chewy raisins adding depth.
Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.
Orange pistachio Bundt cake made with yellow cake mix, pistachio pudding, and orange juice, marbled with chocolate syrup and topped with a cocoa glaze. A stunning retro dessert.
Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.
Apple raspberry streusel pie: tart apples and ruby raspberries bound in a cinnamon-cornstarch glaze under a buttery brown sugar crumb topping. Single-crust convenience, double-fruit flavor.
Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.
Reese's peanut butter cup cheesecake on a chocolate cookie crust with chunks of candy folded into the filling and a sour cream topping. Make-ahead dessert for any crowd.
No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.
Praline pumpkin-date bread layered with chopped dates, warm spices, and a brown sugar pecan streusel crackled across the top. Two loaves of bakery-style fall quick bread for sharing or freezing.
Peanut butter bon bons: soft, chewy peanut butter cookie balls coated in melted milk chocolate. A chocolate-peanut butter treat that looks fancy but uses simple pantry ingredients.
Reduced-fat carrot cake swaps most of the oil for prune purée, then layers three moist spiced cakes with light cream cheese frosting. Toasted walnuts, grated carrots, and crushed pineapple build full carrot cake flavor with less fat.
Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.
A buttery base complements the crunchy almond and lemon topping in these feather-light bars.
Elegant almond paste cookies piped into logs, baked until golden, then dipped in chocolate and chopped almonds. Bakery-style treats perfect for gift-giving.