2,955 west recipes

Peach sour cream pie with fresh peaches baked into a brown sugar custard tinged with orange zest. A late-summer fruit pie that trades the lattice top for silky cream.

Blueberry lattice pie with a bright, fresh filling: a portion of berries is cooked into a glossy cornstarch glaze, then the rest fold in whole, so it sets clean instead of soupy. Lemon, cinnamon, and nutmeg.

Quick chocolate zucchini picnic cake: devil's food cake mix supercharged with shredded zucchini, chocolate pudding mix, walnuts, and coconut. One bowl, no frosting, travels like a champ. Garden abundance meets chocolate cake in the best way.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Low-cal cheesecake made with cottage cheese, skim milk, whipped egg whites, and gelatin instead of cream cheese and butter. A light, no-bake cheesecake with graham cracker crumb topping.

Norwegian nut bread baked in cans with almonds, filberts, sunflower seeds, raisins, and orange zest. A dense, hearty Scandinavian quick bread with whole wheat and buttermilk.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.