4,796 night recipes

Mini chocolate chip cookies made with canola oil instead of butter and extra egg whites for a lower-fat bite. Tiny, crispy cookie bites that bake in just 7 minutes.

Bourbon pecan pie with a flaky homemade crust, gooey caramel filling made with light and dark corn syrups, melted butter, and a splash of whiskey. Holiday dessert at its most classic.

Fudgy chocolate pie with unsweetened chocolate, butter, and corn syrup baked in a flaky crust. The center stays soft and brownie-like while the edges set firm. Serve warm with ice cream.

Buttery pecan shortbread cookie balls dipped in vanilla frosting and rolled in tinted coconut. Melt-in-your-mouth tender, baked low and slow, and perfect for holiday cookie exchanges. Makes 48.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Chilled asparagus soup with slow-sweated vegetables, potato for natural body, and stalks simmered in chicken stock for depth. Finished with half-and-half and crème fraiche.

Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.

Salami pizza quiche combines pizza flavors with a creamy egg custard: minced salami and mozzarella in a pie crust with oregano and garlic, topped with hot pizza sauce.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.

Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.