8,468 sugar recipes

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Chicken breasts layered with Swiss cheese, cream of chicken soup, white wine, and a crunchy herb stuffing topping. A dump-and-bake dinner that feeds 8 with almost no prep.

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.

Cracker-crusted pork cutlets pan-fried and finished in a fresh orange juice and thyme sauce. No egg wash needed, just press and chill for a crust that sticks on its own.

Elegant dark chocolate torte layered with rich chocolate mousse on a thin cocoa sponge, served with homemade orange caramel confit sauce. A restaurant-level dessert you can make at home.

Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Peanut, raisin, and chocolate clusters bind plump raisins, salty peanuts, and chocolate chips with frothy whipped egg white and sugar. Three-bite holiday candy makes two dozen.