731 mark recipes

Boozy bundt cake soaked in an apricot-rum glaze that seeps into every crumb. A showstopper dessert that tastes fancy but starts with a box mix.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Old-school butterscotch brownies (blondies) with dark brown sugar and melted butter. One bowl, six ingredients, and a chewy caramel-edged crumb that bakes up in under an hour.

Bacardi rum chocolate cake with a boozy chocolate pudding filling. Dark rum in both the cake layers and the whipped filling makes this a rich, adults-only dessert.

Thin, crispy macadamia nut lace cookies made with brown sugar, dark corn syrup, and butter. Five ingredients that spread into delicate, golden, candy-like wafers.

Stir-fried chicken thighs with ginger, soy sauce, rice wine, and sesame oil poured over steaming rice to finish cooking together in one pot. Traditional Chinese clay pot comfort food.

Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.

Authentic General Tso's chicken stir-fried with dried chilies, Sichuan peppercorns, orange zest, and dried citrus peel. A from-scratch version with no batter, no deep frying, and real numbing heat.

Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.

Peanut butter dressing stirs chunky peanut butter with dark corn syrup and milk into a thick, sweet drizzle for fresh fruit salads. Three ingredients, five minutes, kid-approved.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.