2,556 bitter recipes

Western-style beans and rice simmered in tomato sauce with hot pepper sauce, onion, and celery. A quick, budget-friendly one-skillet dinner ready in 20 minutes.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Rollerblade cookies: boot-shaped honey-ginger cookies with toasted oats pressed on as skate wheels. A fun, low-sugar kid-friendly cookie cutout project.

A German-style blueberry kuchen with a buttery press-in crust, cinnamon-spiced baked berries, and a crown of fresh blueberries on top. Five cups of berries in every pie.

Crispy sesame chicken coated in Parmesan, bread crumbs, and sesame seeds, dipped in butter and baked for one hour. Five ingredients for a crunchy, golden chicken dinner.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Cream of pea soup made with split peas, fresh peas, carrot, and a finishing pour of heavy cream for serious richness. The classic blended pea soup that pairs comforting heft with bright fresh-pea flavor.

Pecan and red onion bread made in a bread machine or by hand. Savory yeast bread with chopped nuts and sweet onion baked into a soft, buttery crumb.

Broccoli rice casserole with cheddar and cream of mushroom soup, baked until bubbly. A crowd-pleasing side dish that comes together in minutes.

This unique snack made of raisins, walnuts and coffee is a tasty treat when on the go or at work.

Shortcut fettuccine with a creamy Parmesan sauce made from cream of mushroom soup, milk, and butter. A five-ingredient pantry dinner ready in 15 minutes flat.

Pecan oat sandies are tender, snowball-style shortbread cookies rolled in powdered sugar with rolled oats and chopped pecans for chewy texture. Three dozen from one batch. The cookie tin classic with an oatmeal upgrade.

Slice-and-bake chocolate icebox cookies rolled in chopped pecans and topped with melted milk chocolate. Make the dough ahead, chill overnight, and bake 8 dozen in minutes.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Chocolate chip oatmeal cookies with all brown sugar for chewy depth, four cups of rolled oats, and semi-sweet chocolate chips. A 20-minute one-bowl recipe that yields enough cookies to feed a crowd.