8,893 vegetable recipes

Spiced applesauce cake baked right in mason jars, sealed while hot for shelf-stable storage. Loaded with raisins, pecans, cinnamon, and cloves. A brilliant homemade gift or emergency pantry treat.

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

White cake mix studded with chopped Oreos and layered with homemade vanilla frosting. A two-layer cookies and cream celebration cake that comes together with minimal fuss.

Classic from-scratch pecan pie with a homemade flaky crust, corn syrup, butter, and pecan halves. No frills, no shortcuts. Just a gorgeous, gooey Southern pecan pie done right.

A freezer-friendly chicken pot pie with pre-cooked chicken, mixed vegetables, and cream of mushroom soup in a flaky double crust. Make ahead and bake straight from frozen.

Cherry upside down cake made from scratch with sour cherries caramelized in sugar and margarine, topped with a simple one-bowl batter. Flip it out immediately for a glossy fruit top.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.

Persimmon chocolate chip cookies: ripe Hachiya persimmon pulp folded into a spiced cookie dough with chocolate chips, walnuts, and dates. Soft, cake-like cookies with autumn-spice warmth in every bite.

German apple pie with a single flaky crust, layered cinnamon-spiced apples, and heavy cream poured over the top that bakes into a soft custard around the fruit. No top crust, just creamy, spiced apples.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.