869 topping recipes

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Layered red lentil and spinach casserole topped with sliced tomatoes and baked under nonfat yogurt. A high-protein vegetarian main dish with just five ingredients.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Pork Chop and Corn Stuffing Bake presses seasoned chops into cornbread stuffing mixed with corn soup, then tops them with a brown sugar-mustard glaze. One pan, 45 minutes.

Reva's molasses sugar cookies: chewy, crackle-topped molasses cookies rolled in sugar before baking. Spiced with cinnamon, ginger, and cloves. The old-fashioned holiday cookie your grandma kept in a tin.

Quick 15-minute apple raisin sauce with applesauce, apple butter, and maple syrup for a naturally sweet topping over pancakes, pork, or oatmeal.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Fresh orange supremes folded into strained yogurt with honey, cardamom, coriander, and cloves, topped with chopped pistachios. A light, elegant no-cook dessert.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

Sugar-free cinnamon shaker mix made with just sugar substitute and ground cinnamon. A zero-calorie topping for toast, oatmeal, fruit, and desserts.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.