2,299 topping recipes

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Fun fruit tacos filled with strawberries, grapes, apple, and banana, topped with vanilla yogurt and toasted coconut. A kid-friendly snack ready in 25 minutes.

Discover a quick Fruit Cocktail Sauce recipe with sweet fruit, tangy citrus, and warm spices. Perfect for desserts or breakfast toppings. Ready in 15 minutes! A sweet and tangy sauce featuring fruit cocktail, citrus juices, and warm spices, perfect for topping desserts like ice cream, pancakes, or yogurt. This versatile sauce is quick to prepare and adds a delightful burst of flavor to your dishes.

Homemade refried beans with cheese made from pinto beans mashed with sauteed onion, garlic, and chili powder. Topped with melted cheddar for a creamy, flavorful Mexican side dish.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Snickers bar brownie cake with a German chocolate cake mix crust, melted candy center, and crumbly chocolate streusel top. Four-ingredient dump cake magic.

Microwave lamb chops a l'orange topped with fresh orange slices and orange marmalade glaze. Just four ingredients and ready in under 20 minutes.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.