2,628 take recipes

No-bake coffee almond ice cream cake with a chocolate wafer crust, whipped cream, and crushed amaretti cookies. A stunning frozen dessert served with dark chocolate sauce.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

No-bake fresh fruit tart with an orange-scented cream cheese filling in a crumb crust, topped with seasonal fruit. A cool, creamy summer dessert with zero oven time.

Pork chops baked on a bed of cornbread stuffing with golden corn soup, topped with a brown sugar mustard glaze. A one-dish weeknight dinner.

No-egg raisin cake with brown sugar, walnuts, cinnamon, and ginger baked low and slow. A Depression-era pantry cake that's moist, spiced, and surprisingly rich.

Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Peach ice cream crown cake stacks vanilla ice cream and ladyfingers in a springform mold, finished with sliced peaches and a glossy white wine sauce. A no-bake summer showstopper.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Pan di Spagna is the classic Italian sponge cake, made with just eggs, sugar, flour, and cornstarch. No butter, no leavening. The base for tiramisu, zuppa inglese, and Italian layer cakes.

Egg and vegetable rice bake folds beaten eggs through cooked rice, mushrooms, and onion, then bakes it into a fluffy, frittata-like casserole. A fast, frugal vegetarian way to use up leftover rice.

Baked cod in a sack steams the fish in a sealed parchment or foil packet, so it comes out moist, flaky, and never dry. A clean, healthy, one-packet dinner that traps every bit of flavor and juice.

Baked apples ready fast: Granny Smith apples cored and stuffed with brown sugar and butter, dusted with cinnamon, and baked until the sugar caramelizes into a buttery syrup. A 4-ingredient fall dessert.