117 stain recipes

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Old-fashioned raspberry fruit jellies, homemade candy made from fresh fruit juice boiled with sugar, set with gelatine and rolled in fine sugar. Soft, jewel-bright squares with a real fruit tang.

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.

Copycat White Castle sliders made with beef broth-spiked patties, steamed onions, pickles, and mustard on trimmed hot dog buns. Tastes just like the real thing.

Pineapple cream pie with a silky custard filling set with gelatin and topped with whipped cream. A no-bake chiffon-style pie in a prebaked shell, light and tropical.

A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

Classic spice cake made with hot applesauce, raisins, and chopped nuts. Warm spices like cinnamon and cloves perfume every slice. Triple-sifted cake flour creates an impossibly tender crumb.

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Swirled chocolate raspberry cheesecake on a chocolate wafer crust with sour cream, raspberry preserves, and a glossy chocolate ganache topping. Pure indulgence.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.