7,721 topping recipes

Famous lemon meringue pie shortcuts the curd using a packet of lemon pudding pie filling boosted with extra fresh lemon juice and butter. Topped with French meringue, ready in under an hour.

Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.

Grilled beef tenderloin topped with melted Menonita cheese, Cotija, and a smoky chipotle sauce made from fire-blistered Roma tomatoes. A Mexican-inspired steak with serious heat.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Two-layer devil's food cake baked on a brown sugar pecan praline base, filled and topped with sweetened whipped cream and chocolate curls. Serves 12 and steals the show.