3,036 west recipes

White chocolate cheesecake slices wrapped in buttery phyllo and baked crisp. A restaurant-style dessert with orange zest, finished with bright fruit purées.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Bread machine orange bread made with fresh orange juice and orange zest for a fragrant, citrusy loaf. Just load the ingredients, press start, and let the machine do the work.

Rich mincemeat plum pudding with rum, orange, and walnuts using microwave speed for moist holiday desserts ready in 30 minutes instead of hours.

Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

Spice walnut cake marries toasted walnuts with whole-wheat pastry and barley flours, warm cinnamon and clove, then soaks in a fresh orange syrup after baking. A healthier Greek-inspired karydopita.

Carthusian dumplings (Kartaeuserkloesse) transform stale kaiser rolls into sweet, deep-fried dumplings soaked in lemony custard, breaded, and rolled in cinnamon sugar. A German classic.

German-style pork tenderloin marinated in beer and cider vinegar, stuffed with pumpernickel and beer-soaked raisins, then rolled and roasted. A Bavarian Sunday roast with sweet-sour depth.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Fruity chicken salad with blueberries, grapes, almonds, and a lemony ginger dressing, served in scooped cantaloupe halves. A light, gorgeous lunch that doubles as its own bowl.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

These sweet and tasty treats are a great conversation starter which are perfect for the first dinner party you attend.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.