1,420 spear recipes

Beet greens are sauteed with ginger, garlic, scallions and tossed with soy sauce, chili bean sauce, sesame oil, and sesame seeds. A tasty and light stir-fry that can be served as a side dish or with some rice, or a few slices of bread to become a light meal.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Passover honey cake (lekach) uses matzo meal in place of flour for a flourless, kosher-for-Passover spice cake sweetened with honey and brightened with orange zest, cinnamon, ginger, and instant coffee.

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.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

Sichuan peppers is the key ingredient in this recipe, ginger, garlic, scallions and fresh red chili peppers stir-fried with bok choy. Very juicy and tasty, great with some rice or noodles.

This Italian rum cake is made with three layers of sponge cake, each layer is spread with rum syrup and cream filling. It's a beautiful yet delicious cake that surprises everyone at any occasion.

An old-fashioned chocolate meringue pie with a rich cocoa pudding filling cooked from scratch and a tall, glossy meringue. Two simple tricks keep the meringue from weeping or shrinking.

Light and fluffy date tapioca pudding made with skim milk and a cloud of whipped egg white. Quartered dates add natural caramel sweetness to every spoonful.

Peanut butter chiffon pie set with gelatin and aerated with whipped egg whites for a cloud-like texture. Proper old-school technique for the lightest peanut butter pie possible.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

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.

Almond shortbread bars baked in a jelly-roll pan with chopped almonds pressed under an egg-white wash. Buttery shortbread base, glossy nutty top, and a single bake from start to finish.

Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.