4,750 night recipes

Red and black raspberry pudding cake with fresh and frozen berries simmered into syrup and spooned over a buttery cake batter. The berries sink while baking, creating a soft pudding-cake top.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

This cake is moist and tender and has a delightful frosting. I found this recipe in an old community cook book my Aunt gave me and it is very good. Great for a family dinner, picnic or potluck. One of my favorites!

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.

Broccoli quiche with an optional leftover rice crust held together with egg and soy sauce. A smart use-it-up recipe with a creamy nutmeg custard and melted cheese.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

One-dish turkey and potato casserole with a hash brown crust, brown gravy, mixed vegetables, and melted cheddar. A smart way to use leftover turkey for a fast weeknight dinner.

Holiday cheddar date cake bakes a tube of brown sugar batter loaded with shredded sharp cheddar, dates, pecans, candied cherries, and golden raisins. A surprising savory-sweet fruitcake that keeps for 6 weeks.

Cantonese tomato beef stir-fry with thinly sliced flank steak, fresh tomato wedges, garlic, and a sweet-tangy ketchup sauce. A 20-minute Chinese-American takeout classic.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

Hot fudge pudding cake that bakes into chocolate cake on top with a gooey fudge sauce on the bottom. Pour hot water over the batter before baking and the oven does the magic of separating cake from sauce.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.