3,048 bitter recipes

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

These simple and delicious cookies are made with chocolate kisses and pecans.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

This fruity tart is loaded with fruitiness and juiciness, enjoy every single bite with mouthful of delicious blueberries.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

It's like pumpkin pie for breakfast! It's the taste of fall!

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.