1,305 mache recipes

Lemon slice muffins with a whole lemon round baked into the bottom of each one, inverted to reveal a caramelized citrus top. Bright, buttery, and bursting with real lemon flavor.

Snickers bar cheesecake on a chocolate wafer crust, loaded with chopped Snickers throughout, topped with fudge sauce and whipped cream. A candy bar lover's dream dessert.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

One of the most popular Korean dishes and it is one of the most normal and delicious dishes too.

Soft yeast rolls flecked with sweet corn and red bell pepper, each one wrapped around a melting cube of Monterey Jack and brushed golden with butter. A savory cheese-stuffed dinner roll.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

Raspberry bran muffins with a hidden pocket of raspberry jam in the center of each one. Eight cups of bran flakes cereal and buttermilk make them hearty and fiber-rich. Makes a big batch of 24.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

A hearty ground turkey meatloaf seasoned with barbecue spice and Worcestershire, bound with bread and egg, and finished under a tomato paste glaze. Sliced and re-baked so every piece gets crisp edges.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.