2,556 bitter recipes

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Pork, ham, and shrimp jambalaya is a Louisiana-Creole rice dish layering sausage, cubed ham, and shrimp in a tomato-thyme broth. Three-protein one-pot meal with deep Southern roots.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

Classic Alsatian apple charlotte with milk-soaked bread, cinnamon-spiced apples, chopped almonds, and a splash of kirsch. Baked in a bundt pan until golden, this rustic French dessert is pure comfort.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Smashed spiced sweet potatoes are oven-roasted whole, then smashed rustic-chunky with butter, maple syrup, chili powder, cumin, and ginger. A warm-spiced holiday side that beats marshmallow casseroles.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Harvest pumpkin cake loaded with chocolate chips and walnuts, spiced with cinnamon, nutmeg, ginger, and cloves. A thick, buttery loaf that stays moist for days thanks to the pumpkin puree.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Rainbow chocolate oatmeal cake topped with M&M's, made with brown sugar, cinnamon, and chopped nuts. A colorful, kid-friendly bake that doubles as a giant cookie bar.

Double chocolate chip cookies with cocoa-rich dough, buttermilk for tang and tender texture, and semi-sweet chocolate chips throughout. Soft-set centers and chewy edges every time.