1,524 night recipes

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Layered dessert squares with a flaky pie crust base, rum-spiked vanilla pudding, and a glossy cherry-cranberry topping with cinnamon. Light, fruity, and feeds 12.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.

Apple topped cake with whole wheat flour, honey, egg whites, and yogurt in the batter, crowned with sliced apples and a cinnamon-sugar drizzle. A lighter bake.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

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.

White chocolate coconut truffles with shredded coconut, a splash of coconut liqueur, and a creamy white chocolate ganache center. Easy make-ahead holiday candy.

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.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

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.

Stir-fried scallops with snow peas in a light miso and garlic sauce thickened with arrowroot. A quick, clean-flavored seafood stir-fry ready in 15 minutes.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.