1,420 spear recipes

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Barley Stuffed Green Peppers filled with pearl barley, mushrooms, onion, Monterey Jack cheese, thyme, and marinara sauce. A hearty meatless main dish baked until the peppers are perfectly tender.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Old-fashioned homemade apple pie with a flaky oil crust, McIntosh apples spiced with cinnamon, allspice, and nutmeg, and a hot vanilla glaze brushed over while the pie is still warm. The glaze is what sets this version apart.

Cranberry cheesecake swirled with a homemade cranberry-orange filling and finished with an orange sour cream topping over a vanilla wafer crust. A tart-and-creamy holiday cheesecake worth the centerpiece spot.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Macaroni and broccoli tossed with garlic-anchovy olive oil and Parmesan. A quick Italian pasta where the anchovies melt into a savory, umami-rich sauce.

Chicken asparagus quiche with Swiss cheese in a flaky pie crust. Layers of diced chicken, whole asparagus spears, and a light egg custard baked until golden and set.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.