207 mark recipes

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.

Apple-cranberry pie with Golden Delicious apples, fresh cranberries, cinnamon, and nutmeg under a crunchy brown sugar crumble topping. A fall and holiday favorite.

Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

A fragrant homemade Balti spice blend built from toasted coriander, cumin, cassia bark, fennel, black mustard seeds, cloves, and cardamom. Use it dry in curries or mix it into Balti masala paste for the real deal.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Killer brownies with six ounces of unsweetened chocolate, dark corn syrup, two cups of walnuts, and a hint of almond extract. Dense, fudgy, and intensely chocolatey.

Rich gluten-free chocolate cake with almond meal, raw cacao, and coconut sugar. Includes chocolate ganache topping for 15 servings.

Ripple mousse with dark chocolate, brandy, and vanilla, topped with swirled dark and white chocolate for a stunning two-tone presentation. Rich, airy, and elegant.