4,699 night recipes

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

A succulent and sophisticated chicken dish made with water chestnuts, amaretto liquer and beau monde seasoning.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

A retro layered casserole with crunchy corn chips, Monterey Jack, and a spiced tomato-chili sauce bound with an egg and cream custard. Topped with sour cream and melted cheddar for a rich, bubbly vegetarian bake.

Creamy spicy pumpkin bisque with ground hot chiles, dry sherry, and half-and-half. A grown-up fall soup that balances pumpkin's sweetness with serious heat and depth.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

Rich hazelnut chocolate soup made with semisweet chocolate, half-and-half, egg yolks, and hazelnut liqueur. Serve hot or chilled with whipped cream and toasted hazelnuts for an elegant dessert.

Pumpkin ginger pie with crystallized ginger, brandy, bourbon, brown sugar, and warm spices in a flaky shell. A boozy, spicy twist on classic pumpkin pie topped with sweetened sour cream.

Frosted orange cookies made with mandarin oranges baked into the dough, topped with an orange syrup glaze and fresh orange zest. Soft, fruity, and loaded with raisins and nuts.

Coconut drop cookies with rolled oats and dried coconut for chewy centers and golden, toasty edges. A pantry-staple drop cookie with double-sugar richness and warm vanilla in every bite.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.