9,319 sugar recipes

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.

Fresh fruit frappe blends watermelon, cantaloupe, pineapple, mango, and strawberries with orange juice and crushed ice into a frosty, tropical slush. Ready in 15 minutes.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Cranberry apple relish with brown sugar, cinnamon, and walnuts, simmered and water-bath canned for shelf-stable storage. A chunky, sweet-tart holiday condiment you can put up in jars.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

Light fluffy strawberry frozen yogurt made from strained yogurt cheese, fresh berries, vanilla, and whipped egg whites churned into a cloud-like dessert. Tangier and lighter than ice cream.

Strawberry wine fruit punch with honey, lemon, and a splash of cognac. Fresh strawberries macerate in sugar before mixing with white wine and 7-Up for a fizzy party drink.

Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.

Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.

Cherry turnovers made with frozen puff pastry and canned cherry pie filling, drizzled with a simple powdered sugar glaze. Just 4 ingredients for a flaky, bakery-style pastry.

Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.