10,000 bitter recipes

Poppyseed thumbprint cookies with Grand Marnier, orange zest, and currant jelly centers. Buttery shortbread-style cookies with a subtle crunch and jewel-toned filling.

Flapper Pie: a Canadian Prairie classic with a buttery graham cracker crust, silky vanilla custard filling, and a cloud of toasted meringue on top.

Granny's apple cranberry pie folds tangy cranberry sauce into a spiced apple filling for a ruby-red, sweet-tart twist on classic apple pie, baked in a flaky double crust. A festive holiday favorite.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Light apricot almond cake made with ground almonds, egg whites, and fresh apricot slices on top. No egg yolks, no heavy batter, just a tender, airy French-style fruit cake served warm.

Broccoli and mushroom quiche with a silky crème fraîche custard, Parmesan, and a hint of nutmeg in a flaky pastry shell. Elegant enough for brunch, easy enough for any night.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

Seafood lovers will love to make this scrumptious dish every week! Perfect for a light lunch or dinner.

Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.

Mrs Fields-style crispy cookies with chopped chocolate rice crispy bars baked into a buttery brown sugar cookie dough. Chewy center, crunchy edges, chunks of chocolate in every bite.

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.

Fruity pineapple cake studded with golden raisins, candied cherries, and crushed pineapple, baked low and slow in a tube pan. A retro holiday loaf that ages beautifully and slices clean.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Fight off the vampires with this succulent dish that has an evil, but scrumptious taste.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.