242 spear recipes

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Saffron-infused fisherman's soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Moist date cake topped with brown sugar, pecans, and chocolate chips that melt into a crunchy, fudgy self-frosting as it bakes. One pan, no separate frosting needed.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Chocolate potato cake made with hot mashed potatoes for an incredibly moist crumb, cocoa, cinnamon, and folded egg whites. Finished with tangy cream cheese frosting.

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

Citrus devil's food cake made with grapefruit juice instead of water or milk, creating a tangy, bittersweet chocolate cake with a cocoa-grapefruit syrup folded through the batter.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Chocolate cake made with mashed potatoes for an incredibly moist, dense crumb. Unsweetened chocolate melted in milk and whipped egg whites keep it light.

A tall, buttery Southern pound cake loaded with two cups of chopped pecans, enriched with sour cream, and lightened with folded egg whites. Baked in a tube pan until golden, this is the cake that anchors every church potluck and family reunion.

A simple chocolate mousse with melted chocolate chips, whipped egg whites, yolks, and whipped topping folded together. Optional marbled finish gives it a streaked, gourmet look.

Irish potato cake with mashed potatoes, melted chocolate, pecans, and raisins baked in a bundt pan. A spiced, dense cake where the potatoes keep every slice incredibly moist.