Recipes with sugar
17,874 recipes
Sour Shrimp Soup
Thai tom yum shrimp soup with lemongrass, galangal, kaffir lime leaves, and enoki mushrooms in a hot-sour broth. Fragrant, spicy, and ready in 30 minutes.
U.S. Mints
U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.
U.S. Mints
U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.
Blackberry Shrub
Old-fashioned blackberry shrub, a sweet-tart fruit syrup mixed with lemon juice. Serve over ice, top with club soda, or float a scoop of sherbet for a colonial-era refreshing drink.
Jalapeno & Red Pepper Corn Sticks
Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.
Granny's Chocolate Pie
Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.
Miascia -- Mixed Fruit Tart
Miascia is a traditional Italian bread and fruit tart with pears, grapes, raisins, and a surprising hint of rosemary. A rustic Northern Italian dessert with a custard-like cornmeal filling.
Fried Chicken Breasts Rubbed in Ancho Peppers
Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.
Lisa's Crumb Cake
New Jersey-style crumb cake with a thick, buttery cinnamon crumb topping over a soft yellow cake base. A bakery-worthy coffee cake with more crumbs than cake, dusted with powdered sugar.
Spicy Stir Fried Fish
Spicy stir-fried whitefish in a wok with dried mushrooms, bamboo shoots, red pepper flakes, tomato sauce, rice wine, and soy sauce. A Sichuan-inspired fish dish with serious heat and a glossy, clingy sauce.
Cherry Pudding & Hot Sauce
Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.
Cherry Pudding & Hot Sauce
Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.
Cocoa Orange Mousse Pie
This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.
Hot & Sour Vermicelli Salad
Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.
Japanese Fruitcake with Filling
Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.
Japanese Fruitcake with Filling
Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.
Thai tom yum shrimp soup with lemongrass, galangal, kaffir lime leaves, and enoki mushrooms in a hot-sour broth. Fragrant, spicy, and ready in 30 minutes.
U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.
U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.
Old-fashioned blackberry shrub, a sweet-tart fruit syrup mixed with lemon juice. Serve over ice, top with club soda, or float a scoop of sherbet for a colonial-era refreshing drink.
Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.
Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.
Miascia is a traditional Italian bread and fruit tart with pears, grapes, raisins, and a surprising hint of rosemary. A rustic Northern Italian dessert with a custard-like cornmeal filling.
Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.
New Jersey-style crumb cake with a thick, buttery cinnamon crumb topping over a soft yellow cake base. A bakery-worthy coffee cake with more crumbs than cake, dusted with powdered sugar.
Spicy stir-fried whitefish in a wok with dried mushrooms, bamboo shoots, red pepper flakes, tomato sauce, rice wine, and soy sauce. A Sichuan-inspired fish dish with serious heat and a glossy, clingy sauce.
Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.
Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.
This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.
Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.
Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.
Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.
