9,650 mild recipes

A delicious cake that everyone wants a second slice.

These individual danish pastries are filled with raisins and topped with a delicious graze.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Banana cream brownie squares layer a peanut-studded brownie base with sliced bananas, vanilla pudding whipped cream, and grated chocolate. A potluck-friendly dessert built on a brownie mix shortcut.

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Lima bean cheese bake with cheddar, ketchup, and milk in a bubbly casserole thickened with wheat flour. A six-ingredient vegetarian baked bean dish with a cheesy top.

Hefty chocolate pound cake with sweetened condensed milk for extra richness, baked in a tube pan and topped with a cooked cocoa frosting that sets with a glossy snap.

Three-layer butter pecan cake filled with rich, from-scratch burnt-sugar caramel, frosted in buttercream and crusted with pecans. A classic Southern caramel cake worth the fuss.

Low-calorie pumpkin pie with a crunchy cornflake crust and a creamy butterscotch pudding filling. No-bake filling made with dietetic pudding, pumpkin, and nonfat milk.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Classic Williamsburg Inn Chicken and Dumplings recipe

Traditional English black pudding baked in a roasting pan with pig's blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.

Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

A simple and tasty cake recipe that doesn't take a lot to make or enjoy!