7,151 light recipes

Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Dense, moist brown sugar pound cake baked low and slow in a tube pan with maple flavoring and chopped pecans. A full package of brown sugar gives this Southern-style cake its deep caramel richness.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Rich coconut custard made with half-and-half creates an extra-creamy filling that's worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.

Layered artichoke quiche with Swiss cheese, tarragon, and nutmeg in a flaky pie crust. A savory brunch centerpiece that comes together in minutes.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Thai glass noodles baked with prawns, coriander root, ginger, peppercorns, and oyster sauce in individual pots. Kung Op Wun Sen ready in 30 minutes.

Tomato ginger upside-down cake with fresh grated ginger, molasses, brown sugar, and sliced tomatoes baked under a spiced buttermilk batter. Serve warm with whipped cream.

Buttermilk quick bread studded with walnuts and raisins, made lighter with egg substitute and just two tablespoons of oil. No yeast, no kneading, and ready to slice in under 90 minutes.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Emerald vichyssoise, a chilled spinach and potato soup with cream, chicken broth, scallions, and lemon juice. A vibrant green twist on classic vichyssoise.

Homemade chili sauce for canning with 50 fresh tomatoes, onions, red peppers, celery, vinegar, brown sugar, and whole allspice. A big-batch preserve that yields 5 quarts.

A hearty deep-dish quiche loaded with deviled ham, chopped hard-cooked eggs, and a double hit of Swiss and cheddar cheese in a silky cream custard. Brunch just got a whole lot more interesting.

Quick Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red pepper. Marinated in sherry and soy for a glossy, savory-sweet glaze that's ready in under an hour.