2,844 reame recipes

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Irish scallop pie with sweet sea scallops, mushrooms, and a sherry-laced cream sauce blanketed under golden mashed potatoes. A pubby seafood twist on cottage pie that bakes up bubbling and rich.

Hot cranberry kissel is a Russian-style fruit sauce made with fresh cranberries, lemon peel, cinnamon, and sugar. Partially pureed for texture, served warm over pancakes, waffles, or with sour cream.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Chocolate lace cornucopias: delicate chocolate-nut cookies rolled warm into crisp cones and filled with whipped cream. A stunning, bakery-style dessert cookie.

Lighter ricotta chocolate mousse made with part-skim ricotta, gelatin, cocoa powder, and chocolate syrup. A 25-minute Weight Watchers-friendly chocolate dessert that skips heavy cream entirely.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Soft, custardy matzo omelet soaked in hot water and pan-fried until golden. Classic Passover breakfast that's fluffy inside with crispy edges, perfect with jelly or sour cream.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.