4,796 night recipes

Apricot baked ham with a sweet-savory glaze of apricot preserves, dry mustard, and brown sugar. Score, stud with cloves, and bake for a showstopping holiday centerpiece.

Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai) recipe

Easy basic quiche with eggs, half-and-half, Monterey Jack cheese, sauteed mushrooms, and spinach in a pie shell. A customizable template for any filling combination.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Reuben quiche in pastry crust packs all the flavors of a New York deli sandwich into a flaky pie shell: shredded corned beef, drained sauerkraut, melted Swiss, and a mustard-spiked egg custard. Brunch and dinner all at once.

Ham in champagne baked with two bottles of extra dry champagne, brown sugar, honey, ginger, and dry mustard. A showstopping holiday ham with a bubbly glaze basted every 15 minutes until lacquered.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.

Hungarian cream of spinach soup with a roux-thickened base, pureed spinach, and half-and-half. Garnished with sliced hard-boiled eggs and crispy crumbled bacon.

Rich, buttery caramels with sweetened condensed milk and optional pecans. Simple stovetop candy perfect for holiday gifts or whenever you crave something decadent.

Easy sugar pie with sweetened condensed milk, corn syrup, and vanilla, finished with a sprinkle of nuts. Three-ingredient filling that bakes into a chewy caramel crown.

Homemade fondant: a soft, moldable butter-and-sugar candy center ready to flavor, shape, and dip in chocolate. Old-school candy-making in four ingredients, no thermometer needed.

Chilled Spanish-style cantaloupe soup blended with potato, half and half, and dry sherry. Silky, elegant, and ready in 15 minutes. Garnish with nutmeg or a slice of lime.

Pecan cashew popcorn balls coated in buttery caramel made from scratch with a candy thermometer. A crunchy Halloween treat with pecans, cashews, and 8 cups of popped corn.