3,736 bitter recipes

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

A cross between a chewy oatmeal cookie and a biscuit.

Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Chocolate shortbread made with just 5 ingredients: butter, powdered sugar, cocoa, vanilla, and flour. Rich, crumbly, and baked low and slow in a shortbread pan.

Rocky road fudge bars with three layers: chocolate brownie base, cream cheese filling with chocolate chips, marshmallow topping, and a swirled chocolate-cream cheese frosting.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.

Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that's perfect for using up leftover ham.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

French-style praline truffles made with dark chocolate, egg yolks, butter, and hazelnut praline paste, rolled in grated chocolate. A classic Parisian chocolatier technique for silky, nut-scented truffles.

Halloween ghost cookies dipped in white vanilla coating with mini chocolate chip eyes. Three-ingredient no-bake cookie trick that turns store-bought peanut butter cookies into spooky party treats.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Rahm-Fleckle are German potato dumplings rolled thin, topped with cream and sliced tart apples, then baked and cut into squares. A sweet-savory Bavarian comfort dish served hot with cream.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.