9,415 silk recipes

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.

Golden fried clam fritters made with chopped clams, a light batter of flour, eggs, and milk, dropped by the spoonful into hot oil. Crispy New England-style seafood bites.

Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

Thai beef satay skewers marinated in coconut milk, curry powder, fish sauce, and cilantro. Grilled, broiled, or pan-fried and served with peanut sauce.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Yeast-risen chocolate chip coffee cake baked in a tube pan with a crunchy coffee-walnut-chocolate streusel topping. A rich, bakery-style breakfast cake with real coffee flavor in the crumble.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

Light, tender fruit muffins made with egg substitute and low-fat milk. A versatile base recipe that works with blueberries, cranberries, or any fruit you have on hand. Gentle mixing is the secret to a fluffy crumb.

Classic New England blueberry cake with a tender crumb, juicy berries throughout, and a cinnamon-sugar topping that bakes up sparkly and crisp. Simple, old-fashioned, and ready in under an hour.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Buttery shortbread base topped with a honey-almond caramel, double-baked into golden bars and cut while still warm. Crisp underneath, chewy on top.

Ultra-tender shortbread cookies with a full pound of unsalted butter, sweetened condensed milk, and cornstarch for a melt-on-your-tongue crumble. Baked low and slow until barely golden.

Easy 5-ingredient chocolate fudge made with sweetened condensed milk and chocolate chips. No candy thermometer, no soft-ball stage, no fail. Ready in just 2 hours including chill time.