7,558 topping recipes

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Veal Parmesan breaded with Parmesan and oregano, pan-fried golden, deglazed with white wine, then topped with tomato sauce and melted mozzarella under the broiler.

No-bake Reeses bars with a peanut butter, graham cracker, and powdered sugar base topped with melted chocolate chips. Five ingredients and no oven required.

Lighter chocolate cheesecake made with low-fat ricotta, yogurt cheese, egg whites, and cocoa powder instead of cream cheese. Topped with fresh strawberries and kiwi.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Apple cookies with butterscotch chips, walnuts, and brown sugar topped with a cinnamon butter glaze and a walnut half. A soft, fruit-studded fall cookie.

Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.

Broiled banana chocolate pudding with instant chocolate pudding topped with sliced bananas and brown sugar caramelized under the broiler. A 4-ingredient, low-fat dessert.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Saffron-tinted rice simmered with sautéed chicken breast, garlic, and onions, topped with bright steamed broccoli. A complete one-pot meal in about an hour.

Upside-down rhubarb muffins with a caramelized brown sugar and butter rhubarb topping. Warm nutmeg-spiced muffins flipped to reveal a sticky, tart rhubarb crown.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

Gluten free almond macaroons with chewy centers, crackled tops and a deep marzipan flavor from real almond paste. Four ingredients, no flour, naturally gluten free.

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.