2,556 bitter recipes

Baked chicken with sliced peaches and walnuts in a white wine butter sauce. Fruity, nutty, and golden with a whole wheat flour coating.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Boston cookies are an old-fashioned drop cookie with cinnamon, raisins and chopped walnuts in a simple butter-sugar base. Soft in the middle, lightly chewy at the edges, ready in 30 minutes.

Whole wheat hamburger buns are soft, sturdy homemade rolls made from a blend of whole wheat and bread flour. The kind of nutty, hearty buns that hold up to a juicy patty without going soggy.

Scalloped potatoes and ham casserole with creamy milk gravy, layered with onions and topped with buttery bread crumbs. A hearty one-dish dinner that bakes hands-free.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

A German-style no-yeast Christmas stollen with cottage cheese, rum, almonds, currants, sultanas, and candied lemon peel. Brushed with butter and dusted in powdered sugar for a snowy finish.

Bulgur saute toasts cracked wheat with onion and celery in butter, then simmers it in beef-bouillon broth until fluffy. A nutty, pilaf-style side dish ready in well under an hour with seven everyday ingredients.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Orange balls are a no-bake holiday classic: crushed vanilla wafers mixed with butter, powdered sugar, frozen orange juice concentrate, and pecans, rolled in coconut for a bright citrus bite.

Hungarian Szekely goulash with braised pork shoulder, sausage, and sauerkraut simmered for hours with paprika, caraway, and sour cream. A hearty Central European comfort stew.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.