3,736 bitter recipes

A hearty and comforting classic beef and barley soup that's very easy to make.

Fudgy carob brownies made with oat flour, honey, and walnuts for a naturally sweetened treat. Gooey centers with cakey edges, these wholesome brownies prove you don't need refined sugar or chocolate to satisfy a craving.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Find out what your fantasy is with this delicious fudge recipe that's easy to understand and follow.

Rum and raisin are a classic combination. Use both of them to give these popcorn a tasty twist. Make sure that you make enough, there will be lots of people who comes for a second or a third one...

A scrumptious side dish made with potatoes and parsnips that can give your dinner a new look.

Juicy mushroom filling spiced with coriander and cumin wrapped inside light and crispy phyllo pastry.

Old-school sugar-free chocolate nut brownies sweetened with liquid artificial sweetener instead of sugar, made with unsweetened chocolate, butter, eggs, and chopped nuts. A low-carb take on a classic brownie.

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.

Classic jam filled cookies perfect for Christmas. Fillings can range from various jams to hazelnut spreads only limited by your imagination.

These cookies are a beloved Christmas treat. Featuring sticky caramel and pecans both inside and out, they are so adorable that I almost didn't want to eat them. However, once you take a bite, be warned - they are incredibly addictive and impossible to resist.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that's far simpler than it looks.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

White chocolate chips add some creamy tast to the already buttery, chocolaty, and chewy cookies. Absolutely delicious.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.