2,955 west recipes

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Hungarian goulash soup: tender beef and potatoes in a brothy, deeply paprika-spiced base with caraway, marjoram, and a hint of lemon peel. The classic gulyas served as a hearty, soul-warming soup.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.

Green chili stew with lamb shoulder, poblano peppers, crushed juniper berries, and shredded lemon zest. A New Mexico-style chile verde with tender braised lamb in a thickened chicken broth.

A fluffy chiffon pie with tangy limeade, diced fresh strawberries, and whipped cream folded into a gelatin base. Set in a baked pie shell and tinted a dreamy pale green.

Tangy pico de gallo with a tropical twist, ripe Roma tomatoes, white onion, jalapeno, and cilantro brightened with sweet mango and creamy avocado. A fresh, no-cook salsa that doubles as a condiment.

Wear your old polka dot shorts with this scrumptious bread made with cranberries and walnuts.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

A buttery bundt pound cake with a tight, tender crumb, crowned with sweetened whipped cream and fresh sliced strawberries. Simple from-scratch baking at its finest.

No-bake cheesecake filling on a cinnamon cookie crust, topped with golden meringue. The filling sets from condensed milk and lemon juice, no water bath needed.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.