4,750 night recipes

Chocolate coffee coconut cream pie: a silky chocolate custard infused with coconut milk and a hit of espresso, folded with shredded coconut and chilled in a flaky pre-baked crust. Three-flavor showstopper.

Homestyle lasagna rolls turn a meaty mushroom-and-beef filling, spiked with red wine and nutmeg, into tidy individual rolls baked in spaghetti sauce under melty mozzarella and parmesan. No messy slicing.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Homemade manicotti with fresh pasta dough, ricotta and mozzarella stuffing, and meat sauce. Rolled, filled, and baked for a classic Italian comfort meal.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Sweet potato pie with brown sugar, cinnamon, and nutmeg in a flaky shell, finished with a decorative ring of pecan halves and a dollop of whipped cream. The yogurt in the custard adds tang and lift that traditional milk-only versions miss.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Buttermilk coffee cake layered with crushed Heath bars and chopped pecans under a buttery brown sugar crumb topping. A rich brunch cake with toffee crunch in every slice.

Whisk-and-go sweet and sour salad dressing with maple syrup, red wine vinegar, and a hint of Worcestershire. Ready in under 5 minutes with just 7 pantry ingredients.

Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.

Moist inside and crispy outside, these scones are full of flavors.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Brown sugar cheesecake marbled with chocolate on a pecan cookie crust, crowned with toasted pecan halves and drizzled with caramel. Southern praline indulgence in every bite.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.