9,444 mile recipes

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Made with sour milk and molasses, this moist, delicious bread just might make you become lucky!

Try this crockpot potato soup that is made with carrots, celery and a variety of spices.

Buttery scones loaded with dried papaya, dried pineapple, macadamia nuts, shredded coconut, and white chocolate chunks. Island-inspired baking that's brunch-table worthy and freezer friendly.

Hearty potato cheese soup loaded with diced ham, broccoli florets, and carrots in a creamy Velveeta and milk base. A stovetop family supper that lands warm bowls on the table in under 40 minutes.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

Vegan challah bread made with soy milk, tofu, and soy flour, braided and topped with poppy seeds. Egg-free and dairy-free with a soft, tender crumb.

Layered casserole with seasoned ground beef, roasted broccoli, sharp cheddar sauce, and a crispy hash brown potato topping. Feeds 8 hungry people and brings serious weeknight comfort.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.