1,962 topping recipes

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.

Grilled burger topped with creamy guacamole and melted Monterey Jack cheese on a toasted bun. A simple Mexican-inspired twist on a classic hamburger.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Penny sous are handmade peanut butter ganache truffles dipped in tempered chocolate and topped with a single toasted peanut. Four-ingredient chocolatier-level dessert.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Shrimp stuffed mushrooms with tarragon, cracker crumbs, and a buttered breadcrumb topping baked golden. A classic seafood appetizer that fills 24 caps in 35 minutes.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.