10,000 recipes
Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.
Family physician Dr. Lisa Vincent loves servings up this healthy and delicious soup recipe to her family. Adding a dollop of low-fat yogurt at the end not only helps cool the soup down, but also makes it creamy and delicious.
Three layers of angel food cake filled and frosted with coffee-spiked chocolate pudding cream and scattered with crushed toffee bars. A retro torte that uses smart shortcuts.
This simply delicious bread comes out moist and tasty.
Cream cheese lemon pound cake from a doctored boxed mix with cream cheese, lemon zest and lemon gelatin. Tender, tangy bundt cake that tastes anything but boxed.
A scrumptious seafood dish that's perfect to take with you to your next or first dinner party.
Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.
Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.
A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.
Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.
Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.
Pumpkin Kahlua cake made with spice cake mix and real pumpkin puree, topped with a buttery Kahlua glaze. A boozy fall dessert with warm spice and rich coffee flavor.
Bread machine loaf with crushed pineapple, grated carrots, rolled oats, and whole wheat flour. Naturally sweetened with applesauce and brown sugar. Just load and press start.
Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.
C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.
Cajun-spiced beef stew with cayenne, cumin, and hot sauce simmered low with potatoes, carrots, and celery. Stick-to-your-ribs comfort with a fiery kick.