10,000 recipes
Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.
Nutty wheat germ crunch muffins with a toasty golden top, ready in 45 minutes. A versatile base recipe with built-in variations for apple cinnamon, berry, jam-filled, and dried fruit muffins.
Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.
Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.
French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.
This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top.
Savory Southwest cheesecake appetizer with a tortilla chip crust, layers of seasoned cream cheese, ground beef, refried beans, and a sour cream topping loaded with fresh garnishes.
Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!
Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.
Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.
Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.
Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.
Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.
Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe
Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.
Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.