10,000 crema recipes

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Grilled pork tenderloin medallions with blue cheese bacon whipped potatoes and a dried cherry port wine demi-glace. A steakhouse-quality dinner with three stunning components.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Fish chowder with bacon, diced potatoes, and fish fillets simmered in a creamy half-and-half broth with thyme. A simple New England-style chowder ready in 45 minutes.

Chocolate sandwich cookies with a pastel mint wafer hidden inside each one. Thin cocoa dough rounds sealed with a fork, sugared on top, and baked until set. A fun surprise cookie.

Retro layered gelatin salad with a creamy lemon layer packed with tart apple and pecans, sandwiched between orange gelatin made with apple juice. Unmolds beautifully from a ring mold.

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.

Mini cinnamon-apple coffee cakes made with pound cake mix, apple pie filling, and a cinnamon-walnut-graham cracker streusel layered inside. A shortcut brunch treat.

Layered apple kuchen: a tall German-Jewish bundt cake with three batter layers and two ribbons of cinnamon-sugar apples baked in between. The honey cake's apple-loving cousin.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Apple pie with a marshmallow meringue topping. Egg whites whipped with marshmallow creme spread cloud-soft across cinnamon-spiced apples and brown into golden peaks. A retro 1950s twist on classic apple pie.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.