3,422 bitter recipes

Flourless chocolate cake studded with dried mission figs simmered in dark rum. Dense, fudgy, and boozy with deep cocoa flavor. Serve chilled with soft whipped cream for a dinner party dessert that feels effortlessly sophisticated.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.

Old-fashioned unleavened seed cake with caraway seeds, candied orange peel, mace, and chopped nuts. No baking powder needed, whipped egg whites provide the lift.

Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Layered baked spaghetti casserole with tuna, ham, cheese, and sour cream in a creamy tomato sauce. Comfort food that bakes up bubbly and golden in about an hour.

Flaky pastry bars filled with thin-sliced MacIntosh apples, raisins, and sugar, topped with lattice strips. Sour cream dough creates tender layers. Dust with powdered sugar while warm for elegant finish.

Fudge truffle cheesecake bakes a chocolate cookie crust under a dense cream cheese filling laced with 8 ounces of melted semi-sweet chocolate. Rich, fudgy, no flour, no fuss.

Tomato-cheese pie with a buttery breadcrumb crust, fresh sliced tomatoes, basil, green onions, and a Swiss cheese custard. A savory summer pie that works for brunch, lunch, or a light supper.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

Butter-seared chicken breasts baked over rice in a creamy chicken soup sauce with thyme and celery flakes. One ovenproof skillet, 50 minutes, and dinner is handled.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.