2,638 sake recipes

Pork chop onion rice bake layers browned chops over raw rice seasoned with onion soup mix and mushrooms, then bakes it all in one pan. The rice drinks up the savory broth for an easy, hands-off dinner.

Old-fashioned turn-of-the-century molasses bundt cake with two cups of unsulfured molasses, cake flour for tenderness, and a dusting of powdered sugar. Serves warm with whipped cream or vanilla ice cream.

A golden and delicious cake that will have your family begging for a second slice!

No-bake ice cream pie with a chocolate coconut crust. Four pantry ingredients, no oven required. Fill with any ice cream flavor for a summer dessert kids can help make.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Iced cinnamon roll coffee cake made from refrigerated cinnamon rolls, walnuts, and extra cinnamon sugar, baked in a pie pan. A 5-ingredient shortcut brunch cake ready in 40 minutes.

Super fluffy, chocolaty, and creamy. The cake is made with egg whites, cream, chocolate and sour cream. Raspberries add extra fruitiness and refreshing taste.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

This is a wonderful, dense, almost brownie-like cake.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

A naturally gluten-free flourless chocolate cake with ground almonds and whipped egg whites, finished with a glossy chocolate-honey glaze. Dense, rich, and intensely chocolatey with a crusty top and silky interior.

Oven-baked French toast made with blended cottage cheese, skim milk, and egg whites on whole wheat bread. A lighter, protein-packed brunch that skips the frying pan entirely.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.