10,000 take recipes

Crispy crawfish fritters with pimentos, green onions, and a splash of liquid crab boil fried golden brown. A Cajun appetizer or snack that's crunchy outside and packed with crawfish inside.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

Coffee coconut cookies made with instant coffee and flaked coconut for a crunchy, buttery drop cookie with a roasted java edge. Simple one-bowl recipe.

Maraschino heart cookies with a chocolate chip thumbprint center topped with a cherry. Heart-shaped Valentine's Day cookies that are as pretty as they are sweet.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

Hearty pecan oat quick bread with brown sugar, mace, and nutmeg baked in cans for a rustic round loaf. A simple stir-together batter that slices beautifully after an overnight rest.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Double chocolate oatmeal cookies: melted chocolate and chocolate chips in a chewy oat dough, rolled in powdered sugar for a crackly crinkle top. Rich, fudgy, and easy to make.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.

Jumbo gingersnaps spiced with molasses, maple syrup, ginger, cinnamon, and cardamom, rolled in sugar before baking. Hand-sized, crackle-topped, soft-chewy cookies.

Old-fashioned jelly top cookies made with molasses, lard, and warm spices. Rolled, dipped in egg white and sugar, then topped with a jewel of firm jelly.

Traditional Middle Eastern semolina cake drenched in lemon syrup. This easy yogurt-based dessert bakes golden brown and soaks up fragrant citrus syrup for a moist, tender treat perfect with tea.

Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.