4,796 night recipes

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Homemade hot fudge sauce with unsweetened and semi-sweet chocolate, butter, corn syrup, and vanilla. A thick, glossy ice cream topping ready in 20 minutes.

The flavor of this golden brown fudge comes from the caramelized sugar.

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

Classic deviled eggs with creamy yolks, Dijon mustard, and a splash of light mayo. A 5-ingredient Southern picnic staple and Easter brunch essential that pipes beautifully into 24 perfect halves.

Crispy phyllo pastry nests filled with sauteed mushrooms, walnuts, soy sauce, and a hint of nutmeg. Elegant bite-sized appetizers that can be prepped weeks ahead.

Old-fashioned brown sugar and butter fudge loaded with pecans. Cooked to soft-ball stage on the stovetop, this Southern-style fudge keeps for weeks in the fridge.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

A nice change from oatmeal. Also good with dried cranberries. The ingredient Wizard did not recognize powdered milk, so entered it as "milk" with "nonfat dry powder" in the preparation line.

Creamy peanut butter fudge made in just 15 minutes with brown sugar, marshmallows, and vanilla. No candy thermometer stress, just smooth, melt-in-your-mouth squares.

Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Baked French toast casserole with cream cheese, orange marmalade, and challah bread. A make-ahead overnight breakfast bake thats rich, custardy, and effortless.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.