2,299 topping recipes

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Bob Hope's lemon meringue pie with a bright cornstarch-thickened lemon curd in a baked pie shell, topped with sweet meringue and baked to a golden, lightly browned cap.

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Grilled pizzettes top crisp, smoky individual crusts with sauteed yellow squash, tomato, basil, and melty smoked mozzarella. Cooked right on the grill for a charred, summer-fresh personal pizza.

Vegan stuffed eggplant with bulgur, mushrooms, and oregano. Hearty Mediterranean-style boats with a meaty mushroom-grain filling, baked until the skins go silky and the tops crisp.

Open-faced tuna melt with celery, red onion, and mustard topped with melted mozzarella. A quick single-serving lunch ready in under 15 minutes.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

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.

Pan seared peppered swordfish with a bright red onion, orange, and cilantro salsa. Peppercrust-forward seafood ready in under 15 minutes with a fresh citrus topping.

Hawaiian Spam pizza topped with provolone, thin-sliced Spam, pineapple chunks, red onion, and green bell pepper on refrigerated pizza dough. Salty, sweet, and tangy in every slice.

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.