1,962 topping recipes

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

Baked orange roughy marinated in white wine, coated in seasoned breadcrumbs, and topped with a yogurt and green onion sauce. A light, healthy fish dinner ready in under an hour.

Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

Pecan turtle bars with a buttery shortbread crust, bubbly brown sugar caramel layer, whole pecans, and swirled milk chocolate on top. Addictively rich cookie bars.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Mexican rice cakes top puffed rice rounds with refried beans, picante sauce, cheddar and jalapeños, then bake until bubbly. A light 20-minute Tex-Mex snack or quick lunch.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Grilled emu burgers seasoned with taco spices and topped with cheddar, sour cream, lettuce, and tomato. A lean, red-meat alternative with bold Mexican-inspired flavor.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.

Halloween chocolate blood cake with red-dyed white chocolate sponge, strawberry ice cream center, and a creepy dripping red icing topped with vampire teeth candies. Spooky party showstopper.