259 textured recipes

Flour-free hazelnut cookies made with ground hazelnuts, almonds, eggs, and sugar. Naturally gluten-free nut cookies with a delicate, macaroon-like texture baked low and slow.

Sad Face Cake made with Bisquick, brown sugar, coconut, chopped nuts, and eggs. A dense, chewy dump cake with a brownie-like texture and no frosting needed.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Fruit sponge whips gelatin-set sour milk with crushed fruit and beaten egg white into a light, mousse-like vintage dessert. Old-fashioned chilled treat with cloud-soft texture.

Raspberry mallow pie blends melted marshmallows, frozen raspberries, and whipped topping into a graham cracker crust. A no-bake berry dessert with pillowy texture and bright tart-sweet flavor.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Poor man's shrimp transforms cubed salmon into shrimp-like bites by quick-poaching in heavily salted water. A vintage frugal cooking trick that yields firm, pink, shrimp-textured salmon for cocktails or salads.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Creamy Southern-style butter pecan cheesecake on a pecan-studded graham cracker crust. Loaded with toasted pecans and sour cream for a rich, velvety texture. From Southern Living.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Quick chocolate frosting made by melting chocolate squares with butter, then stirring in sugar and milk. Beat when cool for silky, spreadable texture. Ready in under 10 minutes.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.