4,353 tender recipes

Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

Chicken tequila pasta with lime, cumin, and a smoky tomato sauce simmered with real tequila. Tender poached chicken tossed with noodles for a bold Southwestern-inspired dinner.

Pressure cooker beef stew browns chuck with onion soup mix, then pressure-cooks with potatoes, carrots, and onion for fall-apart tender meat in 40 minutes instead of three hours.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.

Greek butter cookies (kourabiedes) with ground cloves and a thick powdered sugar coating. Tender, crumbly, and lightly spiced for the holidays.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Simple boiled chunk potatoes with butter, salt, and black pepper. Easy side dish with brown potatoes cooked tender in 25 minutes.

Tender cornstarch cookies with cream cheese frosting literally melt in your mouth thanks to the delicate, shortbread-like texture cornstarch creates.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Decadent chocolate mint melt-aways: tender piped mint shortbread topped with white chocolate mint ganache and dipped in bittersweet chocolate. Three layers of cool mint and rich chocolate in one cookie.

Barbecue ribs braised foil-wrapped in the oven, then basted with a sweet-savory sauce of brown sugar, dark rum, soy, and Worcestershire. Fall-apart tender pork ribs with a glossy, sticky glaze.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.