1,420 spear recipes

Chocolate chip ice cream roll: a tender chocolate sponge cake rolled around softened chocolate chip ice cream, frozen firm, and dusted with cocoa. A make-ahead frozen dessert.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Fig fruit cake with dried figs, candied cherries, pineapple, walnuts, brandy, and unsweetened chocolate. A spiced holiday loaf baked low and slow for dense, sliceable richness.

My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.

Magic lemon meringue pie thickens sweetened condensed milk with fresh lemon juice and zest, then bakes under a billowing meringue cap. Tart, creamy, and ready in under an hour.

Katish's cheesecake: a light, souffle-style cream cheese cake on a zwieback crust, lifted with whipped egg whites and scented with real vanilla bean. Old-world elegance.

Macaroni and cheese souffle bakes corkscrew pasta in a smoky paprika-cayenne cheese sauce enriched with beaten egg yolks for a lighter, puffier version of the comfort classic. A weeknight casserole with soufflé ambitions.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Chinese steamed honey sponge cake with almond powder and fluffy whipped egg whites. This traditional method produces a pillowy, moist crumb without an oven, and the cake resteams beautifully for leftovers.

Kentucky bourbon pecan cake with maraschino cherries, mace, and a pound of butter. Wrapped in bourbon-soaked cheesecloth and aged for up to a month for a rich, boozy fruitcake.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

Beef Brisket in Beer: a 4-pound brisket oven-braised in beer, chili sauce, brown sugar, and onions. Three hours to fork-tender, finished with a thick pan gravy. Serves 11.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Classic Greek beef moussaka layered with golden eggplant, pan-fried potato slices, spiced ground beef in tomato, and a fluffy bechamel topped with Romano and a whisper of nutmeg.