7,721 topping recipes

No-bake cookie crumble cheesecake sets up creamy in a graham crust with gelatin-bound cream cheese filling, mini chocolate chips, and crushed cookies on top.

Buttermilk-marinated chicken breasts pan-fried golden and topped with sauteed apples, a rich apple cider cream sauce, and toasted pecans. A stunning fall dinner.

Pork and macaroni bake layered with ground pork, mushrooms, tomato sauce, and sharp cheddar. A hearty layered casserole with a bubbly cheese top.

An orzo pasta crust filled with ricotta, spinach, and nutmeg, topped with spaghetti sauce and melted mozzarella. A creative twist on savory pie that kids and adults both devour.

Apple banana crunch pie pairs chunked apples and bananas under a buttery cinnamon-nutmeg crumb topping. An unexpected fruit combination that bakes up tender beneath a streusel crust.

Crab butter dip with cream cheese, mayo, lemon, Worcestershire, and real crab meat, chilled and topped with cocktail sauce. A rich, no-cook party appetizer for crackers.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.

Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.

Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.