1,305 mache recipes

Mincemeat sundae pie blends fruit mincemeat into vanilla ice cream, packs it into a vanilla wafer-pecan crust, and finishes each slice with warm homemade caramel sauce. A festive frozen twist on a Christmas classic.

Six thin cake layers stacked high with cream cheese frosting and blueberry pie filling between each one. A showpiece dessert that's much easier to make than it looks.

Surprise-center butter cookies with 4 hidden fillings: Andes mints, cherries, chocolate chips, and pecans. Each batch gets its own color-coded icing. A fun holiday baking project.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

Cocoa cookies with semisweet chocolate chips, pecan-crusted tops, and a gooey caramel center pressed into each one. Soft, fudgy, and done in 35 minutes. Makes 4 dozen.

Salmon en papillote with ginger, lemongrass, water chestnuts, soy sauce, and sesame oil. Each fillet steams in its own foil packet for a clean, aromatic Asian-inspired dinner.

Brown sugar walnut cookies with butter, vanilla, and a half walnut pressed into each one. Old-fashioned drop cookies with caramel-sweet flavor and a crunchy sugar top.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Pecan shortbread cookies with buttery, melt-in-your-mouth crumb and a simple powdered sugar glaze drizzle. Five ingredients, no eggs, with toasted pecans throughout each tender bite.

Choco oatmeal peanut butter dreams bake chewy peanut butter oat cookies, then top each with melted chocolate and chopped peanuts. A 3-flavor cookie ready in 40 minutes.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.

The idea of Korean Tacos trucks and the delicious tacos they produce intrigued me. I developed this as my own version of an Asian flavored taco.