83 topping mill recipes

A herb-loaded Greek vegetable casserole from Mystras with eggplant, zucchini, potatoes, okra, and fresh dill and parsley, topped with toasted breadcrumbs. Vegetarian comfort food, served warm or cold.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.

From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Chocolate cheesecake bars with a brown sugar graham cracker crust, cocoa-rich cream cheese filling, and a smooth vanilla cream cheese topping. Three layers of bliss in every bite.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.

Two layers of chocolate-mint cheesecake on a crushed Thin Mint cookie crust, finished with peppermint chocolate ganache. Girl Scout cookie season just became a year-round affair.

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Homemade pop tarts with a tender egg pastry crimped around any fruit jam you like, then baked and finished with a sugar crust or icing. A from-scratch take on the toaster pastry, fully customizable.

Amaretto cheesecake delite blends silken tofu and reduced-fat cream cheese into a lighter cheesecake spiked with amaretto and vanilla. Topped with caramelized almonds on a chocolate cookie crust.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Mississippi Mist Pie with fresh strawberries hidden under a lime cream cheese filling in a vanilla wafer crust. A no-bake showstopper with creme de menthe and piped whipped cream.

Light almond sponge cake layers stack with blueberry ricotta filling and whipped cream, then get crowned with fresh berries for a patriotic red, white, and blue celebration dessert.

Chocolate pudding studded with chopped Almond Joy candy pieces fills a graham cracker-candy crust for a no-bake pie that tastes like your favorite candy bar in dessert form.