473 searing recipes

Ginger-pear cake: a low-fat bundt cake with shredded pears, crystallized ginger, and whole wheat flour, topped with a ginger yogurt dollop. A healthier dessert for 12 with a surprisingly tender crumb.

Along the coast of the Southern US eating Hoppin' John on New Year's Day is thought to bring a year filled with luck and prosperity. The beans symbolize coins or pennies. Sometimes a penny is added to the pot or can be left under the bowls of Hoppin' John. Greens such as Collards, chard or kale can be added and symbolize the color of money and are said to add to ones wealth in the new year. The day after New Year's Day the leftovers are called "Skippin' Jenny," and further demonstrates one's frugality. A common tradition in the south US is each person at the meal should leave three peas on their plate to ensure the New Year will be filled with Luck, Fortune and Romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that will be collected over the next year.

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

A silky no-cook chilled soup blending canned apricots and pears with yogurt, cinnamon, nutmeg, and cloves. Light, refreshing, and ready in minutes. The perfect summer starter.

Crispy dried pear chips made by slicing pears paper-thin, dipping in simple syrup, and slow-baking until dehydrated. A two-ingredient snack and elegant garnish for desserts, salads, and cheese boards.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.