4,353 tender recipes

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Chestnut stuffing with Italian sausage: a classic Thanksgiving dressing with toasted bread, crumbled sausage, celery, prosciutto, and tender simmered chestnuts. Bake on the side or stuff a turkey.

Parmesan asparagus spears blanched crisp-tender and tossed in a balsamic-Dijon vinaigrette with shaved Parmesan. Low-fat vegetarian side dish.

Sour cream coffee cake with a buttery cinnamon crumb topping and optional blueberries or walnuts. Tender, moist, and perfect with morning coffee.

Thick, creamy New England seafood chowder packed with haddock, scallops, lobster, and tender potatoes. A hearty bowl of coastal comfort ready in 45 minutes.

Nanaimo salmon and mushroom kebabs roasted hot and fast for crisp edges and tender, buttery fish. Lemon-parsley marinade plus breadcrumb crust on Pacific Northwest classic skewers.

Fork-tender slow cooker beef brisket smothered in a rich onion gravy thickened with butter and flour. Feeds a crowd of 16 with melt-in-your-mouth, deeply savory results.

Apfelquarkkuchen, the German apple and cream cheese kuchen, layers a tender yeast-dough base with cinnamon-tossed Granny Smith apples and a sweetened cream cheese topping. Traditional bakery-style.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.