2,005 perfection recipes

Potatoes, bacon, onions and cheddar cheese, slow cooked in a Crockpot. It's hard to get more perfect than that.

Creamy, silken and rich, but not too sweet! This tiramisu is just like the title, perfect. It gives you ultimate joy in every bite, and this is a super dessert!

I have been making Thanksgiving dinner for 14 years and have made turkey several different ways. This turkey recipe is now one of my top two favorites! It was perfect for a non-Thanksgiving turkey craving. I saved the drippings to make gravy for open-faced turkey sandwiches with mashed potatoes the next night. Delish!!! Thanks for making turkey fun during the "off-season"!

Follow this simple recipe to make your perfect home fries to serve with breakfast omelet, delicious and nutritious.

Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.

Here's a great technique for grilling potatoes. By parboiling and skewering the potatoes you can deliver perfectly grilled on the outside and cooked on the inside.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Old-school pecan pie with a flaky shortening crust and a creamed butter base for the filling. Christmas and Thanksgiving classic from below the Mason-Dixon line.

Classic double-crust apple pie with Golden Delicious apples tossed in cinnamon, nutmeg and just enough flour to thicken the juices. Dot with butter, vent the top crust, and bake until the filling bubbles up through the slits.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Flaky buttermilk biscuits with frozen shortening shards for maximum lift and tender layers. The fool-proof technique for tall, golden biscuits every time.

THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!

The Japanese version of rice is called "Japonica". It's short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.

Thank you Martha Stewart! She says it's important to use pungent cheeses. Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy. MAKE SURE to pay attention to the steps so your cheese doesn't curdle.

A delicious blend of crunchy cereal, salty peanuts, and sweet candy-coated chocolate pieces blanketed in a buttery, peanut butter-enriched coating. This snack mix is perfect for any occasion you have guests to entertain; everyone will enjoy it. The recipe can be easily made in the oven or microwave and is perfect for sharing with friends and family.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!