4,710 right recipes

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Custard-style apple pie with Red Delicious apples in a cream, egg, and cornstarch filling with cinnamon and nutmeg. A double-crust pie dotted with butter.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Great and simple gift-idea! And the result tastes great as well.

Very tasty, make this recipe all the time, and all my family and friends love it so much.

Savory crab and green onion pie baked in a flaky crust with lemon-spiked egg custard and two layers of melted cheese. Serve warm or at room temperature for easy entertaining.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.

This a delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil's food cake mix.

Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

From-scratch asparagus soup built on a stock made from the tough ends. Blended asparagus stems and leeks, optional cream, finished with whole tender tips and lemon zest.