5,766 making recipes

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

Pennsylvania-style sweet potatoes baked in a tangy pineapple-lemon sauce with ginger, brown sugar, and cornstarch. A classic holiday side dish with a sweet-tart glaze.

Old-fashioned Southern caramel nut frosting cooked to soft-ball stage with browned sugar for deep caramel flavor. Pecan-studded, glossy, and made for layer cakes.

Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.

Veggie pizza quiche with mozzarella, sharp cheddar, tomatoes, mushrooms, and green peppers baked in a deep dish pie crust. Where pizza night meets brunch.

Baked orange shells filled with dates, raisins, and walnuts, topped with a fluffy meringue and toasted coconut. A vintage fruit dessert that's pure elegance.

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Fresh raspberry tart with a buttery press-in pastry crust and cornstarch-thickened raspberry filling baked until golden. Simple, fruity, and elegant.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.