700 pie recipes

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

Cinnamon bread pudding with raisins and a warm whiskey-yogurt sauce. A lighter take on the Southern classic using skim milk and egg whites without losing any comfort.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

Bone-in chicken simmered in a fragrant almond, turmeric, and garam masala sauce finished with coconut cream and garnished with hard-boiled eggs, lime, and flaked almonds.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Oversized peanut butter pizza cookies topped with chocolate frosting, cashews, candy pieces, coconut, gumdrops, and a white chocolate drizzle. A fun decorating project for kids.

Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.