3,715 sugar recipes

Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.

Cocoa cookies with semisweet chocolate chips, pecan-crusted tops, and a gooey caramel center pressed into each one. Soft, fudgy, and done in 35 minutes. Makes 4 dozen.

Spiced devil's food bundt cake studded with brandy-soaked dates, raisins, and chopped filberts, all baked in the microwave and topped with tangy cream cheese frosting. Ready in under an hour.

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

Rich, fudgy chocolate almond cake with a silky dual-chocolate glaze and fresh raspberries. A flourless-style showstopper that melts on the tongue with every dense, buttery bite.

No-bake chocolate peanut butter pie with a cream cheese and whipped cream filling in a chocolate wafer crust, topped with a ganache-style chocolate layer.

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Chocolate malt cake made with dark beer and unsweetened chocolate for a rich, bittersweet crumb with a glossy semi-sweet chocolate frosting. Porter, stout, or ale all work beautifully in this two-layer showstopper.

Chewy orange granola cookies loaded with oats, raisins, sunflower seeds, and honey. Flavored with orange juice concentrate, cinnamon, and cloves for a spiced citrus twist.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.

Chocolate cherry cake with chocolate frosting: a Black Forest-inspired cake mix shortcut using devil's food, sour cream, almond extract, and cherry pie filling, topped with warm chocolate-almond frosting.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Whole wheat bread machine loaf loaded with All-Bran, dates, raisins, pecans, almonds, and almond extract. A high-fiber, mildly sweet morning bread that bakes hands-off in one cycle.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.