2,638 sake recipes

Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.

A buttery 3-ingredient baked graham cracker crust for 8-inch pies. Just crumbs, butter, and sugar pressed into the pan and baked in 8 minutes. The foundation for cheesecakes, cream pies, and more.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Classic baked graham cracker crust with just 3 ingredients. Press into a 9-inch pie plate, bake 8 minutes, and you have a crisp, buttery base ready for cheesecake, key lime pie, or any chilled filling.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

A no-bake ice cream cake with a chocolate chip cookie crust, fudge layer, and scoops of your favorite ice cream. Topped with whipped cream and strawberries. Easy enough for kids to help make.

Flourless chocolate cake studded with dried mission figs simmered in dark rum. Dense, fudgy, and boozy with deep cocoa flavor. Serve chilled with soft whipped cream for a dinner party dessert that feels effortlessly sophisticated.

A flourless-style chocolate cake with ground almonds, rum-soaked currants, and pine nuts on top. Bittersweet chocolate and whipped egg whites create an intensely fudgy, gluten-light torte.

A flourless chocolate mousse cake with a melt-in-your-mouth texture, served with fresh raspberries and mascarpone. Just 6 ingredients and no flour needed for this elegant dessert.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

Whole baked apples cored and stuffed with dried cherries, chopped almonds, cinnamon, and brown sugar, then baked in apple juice and honey until fork-tender. A rustic fall dessert lighter than pie but just as comforting.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.