995 syrup recipes

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.

Egg-free and dairy-free oat cookies made with garbanzo flour, brown rice flour, and honey. A wholesome, allergen-friendly cookie with a nutty, hearty chew.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Four-ingredient blender breakfast smoothie with banana, milk, honey, and bran. Three minutes from blender to glass. High-fiber breakfast for busy mornings or post-workout fuel.

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Baked cranberry squash stuffed with pears, cranberries, orange juice concentrate, honey, and warm spices. A stunning vegetarian main or holiday side dish with no added fat.

Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.

4 Bean salad dressed with honey and cider vinegar.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Four-ingredient chocolate tofu pudding with silken tofu, dark chocolate chips and a touch of nutmeg. Silky vegan-friendly chocolate dessert ready in minutes.

Minted fruit salad tossed in a citrus syrup of orange juice, lemon, and a whisper of mint extract. Make-ahead friendly, the fruit drinks in the syrup as it chills, turning ordinary fruit into a brunch centerpiece.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.