3,159 out recipes

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Dr. Pepper cake is a Texas-born sheet cake using the soda for moisture and faint cherry-cola notes. Topped with warm Dr. Pepper cocoa frosting poured over the hot cake.

Chocolate mocha macadamia cake glazed with shiny ganache. A barely-flour single-layer cake built on ground macadamias, espresso and Cognac for richness without going dry.

This cut-out cookie from Bev Bosveld of Waupun is dressed up with chewy oats and crushed peppermint for a pleasing result.

Banana cake made with Coca-Cola and yellow cake mix, topped with a billowy sea foam frosting whipped from brown sugar and egg whites. A retro Southern classic that's earned 22 reviews.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

Fudge cake with sea foam frosting layers tender chocolate cake under a glossy brown-sugar Italian meringue. A vintage two-layer beauty with optional chocolate-marbled topping.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.

Texas-style chocolate sheath cake with buttermilk and a warm marshmallow-nut cocoa icing spread on while the cake is still hot. One pan, one hour, and feeds a crowd.

An Italian-Jewish Passover pie with seasoned turkey breast, pine nuts, and broth-soaked matzo bound with eggs and baked with egg yolks nestled on top. Fragrant with sage, rosemary, and nutmeg, this kosher holiday main is truly special.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.