2,897 bitter recipes

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Pepper-crusted top round steak seared in a hot skillet and finished with a red wine, cognac, and cream pan sauce. Bistro-style steak dinner on the table in 30 minutes.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Savory quiche with a crunchy wheat cracker crust, tender simmered apples, and a smooth cheddar-cottage cheese filling. Nutmeg dusted top bakes until a knife comes out clean.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Italian bread grilled golden with sliced SPAM, Swiss and American cheese, Roma tomatoes, Dijon mustard, and green onions. This loaded grilled cheese hero sandwich is ready in 25 minutes flat.

Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.