4,243 tenderizer recipes

Homemade pineapple upside-down cake from scratch with butter, mace-spiced vanilla batter, and caramelized crushed pineapple topping. Tender crumb meets sticky-sweet fruit in every bite.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.

Apple lemon puff with butter-tender apple slices under a light, lemon-kissed souffle topping. A small-batch breakfast or dessert that bakes in under 20 minutes.

Melting moments cookies sandwich tender coconut shortbreads with orange buttercream and dip half in chocolate. Buttery, citrusy, and chocolate-finished sandwich cookies for tea or holiday plates.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Lightened cranberry cake with whole berries on the bottom and a tender egg-white batter on top. A jewel-toned holiday dessert with naturally sweet-tart bite.

Sour cream coffee cake with streusel topping bakes tender and moist with a buttery brown-sugar crumble on top. Classic brunch cake ready in about 45 minutes.

Crispy breadcrumb-coated chicken baked with onion halves, then served with a creamy sour cream pan sauce made from the drippings. Fork-tender comfort food for 8.

Crisp-tender broccoli florets sautéed with garlic in butter and white wine toss with hot pasta for a quick vegetarian Italian side dish ready in 25 minutes.

Tender cream cheese cookies wrapped around walnut halves and dusted in powdered sugar. Just 5 ingredients, melt-in-your-mouth rich. Makes 2 dozen elegant bon bons.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.