3,048 bitter recipes

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.

Santa's Whiskers are festive slice-and-bake cookies with candied cherries and pecans in a buttery dough, rolled in flaked coconut for a snowy, whiskery edge.

Mexican wedding cookies (polvorones) made with butter, finely chopped pecans, vanilla, and a hint of cinnamon, rolled in powdered sugar while still warm. Tender, crumbly, and melt-in-your-mouth.

Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.

Currant wheels are buttery pastry spirals filled with currants, sultanas, and chopped almonds, then topped with a simple sugar glaze while still hot. A European bakery classic in under an hour.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Sugarplum cookies with dried or candied fruit hidden inside each ball of vanilla sugar cookie dough. Topped with creamy frosting and colored sugar for Christmas cookie trays.

Fresh apricot pie with a double crust, lemon juice, cinnamon, and butter. A classic fruit pie showcasing apricots at their peak with a flaky golden top crust.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Gingerbread men cookie dough with dark molasses, brown sugar, and four warm spices. Make the dough one day, refrigerate overnight, and cut and bake the next for crisp, spiced cookies.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Sauteed pork chops with a rich pan sauce of shallots, white wine, Dijon mustard, and julienned sour pickles. A French-inspired weeknight dinner for two.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

the perfect lobster side dish for Thanksgiving dinner!