4,637 making recipes

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Oven baked salmon with red wine marmalade and a red wine cream sauce.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Yogurt-coated chicken breasts rolled in herb stuffing crumbs and baked alongside cinnamon-sugar peaches. A sweet and savory dinner for two, ready in 40 minutes.

Microwave baked apples stuffed with dried apricot, walnuts, brown sugar, and butter, cooked in orange juice. Ready in under 15 minutes with a rich, fruity filling worth trying.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Greek yogurt cake with raisins, walnuts, cinnamon, nutmeg, and cloves layered through a tender butter batter. A traditional tourta cut into diamond shapes for a spiced afternoon sweet.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Whole lake trout, salmon, or walleyed pike baked with herb stuffing, white wine, and lemon. Includes two stuffing options: celery-savory and fennel-tarragon. A stunning centerpiece for any dinner.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe

Whole Wheat Sour Cream Coffee Cake with Apple Nut Filling recipe

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.