3,159 out recipes

Butterscotch brownies (blondies) made by melting butter with brown sugar for that toffee-deep flavor, then folding in nuts for crunch. One bowl, 25 minutes, and a chewy fudgy texture that beats any boxed mix.

Quick fruit salad with peach pie filling, mandarin oranges, pineapple chunks, bananas, and marshmallows. Make-ahead dessert salad overnight.

Moist quick bread with applesauce, warm nutmeg, and chopped nuts that bakes into breakfast slices or afternoon snack perfection

Chocolate zucchini bread with melted unsweetened chocolate, grated zucchini, cinnamon, and chopped nuts baked into a rich, moist loaf. Uses the garden glut deliciously.

Festive cherry bread with maraschino cherries, flaked coconut, and chopped nuts. A sweet holiday quick bread made with cherry juice for extra flavor. Makes two loaves.

Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Persimmon cookies loaded with 2 cups of fresh persimmon pulp, raisins, chopped nuts, and warm spices. A soft, cake-like drop cookie that puts fall's most underused fruit to work.

No-bake chocolate nut chews with peanut butter, oats, cocoa, and salted peanuts. A stovetop candy that sets on waxed paper with no oven required.

Harvest apple pie with a rolled oat crust that bakes up flakier and toastier than the standard double crust. Cinnamon and nutmeg apples bubble underneath while the lattice top turns deep gold.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Soft persimmon cookies with warming cloves and cinnamon, packed with raisins and nuts. Old-fashioned fall harvest treat.

Apricot cupcakes sweetened entirely with apricot preserves and spiced with pumpkin pie spice. Oats and applesauce keep them moist with no refined sugar. Bakes as bars too.

Fresh fruit pizza with sliced apples, pears, raisins, and pine nuts on a golden pizza crust under a sweet egg-and-milk custard. An Italian-style sweet bake for brunch or dessert.

Classic carrot cake loaf with grated carrots, cinnamon, chopped nuts, and cream cheese frosting. Baked in loaf pans for easy slicing, this moist oil-based cake is simple to make.