Updated
Every recipe in the main list is made without meat, poultry, fish or seafood, and without broth, gelatin, anchovies or Worcestershire sauce: meatless mains such as eggplant parmesan, manicotti, spanakopita and mushroom pie, plus sides, dips, breads and desserts.
Some cheeses, especially Parmesan, are traditionally made with animal rennet, so look for a vegetarian label if that matters to you, and check packaged soup mixes and canned soups too. Further down are meat dishes you can make vegetarian with plant-based meat, tofu, mushrooms or lentils.
Quick Hanukkah potato latkes made in a blender with unpeeled potatoes, onion, egg, flour and baking powder, fried by the tablespoon and served with applesauce or sour cream.
Frozen cheese blintzes baked in a sweet custard of sour cream, eggs, orange juice and vanilla. Serve with berries and sour cream for brunch or a dairy meal.
Parboiled onions sliced, dredged in seasoned flour and baked in a pie shell under grated Cheddar and a little milk at 425°F. Great with Vidalia onions.
A custardy bake of cottage cheese, eggs, American cheese, butter and leaf spinach set with a little flour. Serves 4 to 6 as a vegetable or luncheon entree.
A rich vegetarian lattice pie of onions, mushrooms, thyme and cream cheese in a tender sour cream crust, baked at 400°F until puffy and golden.
An easy lasagna layered with spaghetti sauce, lasagna noodles and dabs of ricotta or cottage cheese and mozzarella, topped with Parmesan. Add browned hamburg for meat lasagna.
Matzah brei, fried matzah: crumbled matzah or farfel soaked in beaten eggs and fried golden on both sides. Serve with maple syrup, jam or sugar.
Quick food-processor pesto of fresh basil, olive oil, pine nuts, Parmesan, garlic and salt, tossed with pasta and served hot or cold.
Sandra's own eggplant Parmesan: thin eggplant slices double-dipped in egg and flour, fried until puffed, then layered with sauce, mozzarella and Romano and baked.
Greek spinach pie: spinach, two pounds of feta, eggs and a creamy bechamel layered between buttery sheets of phyllo in a 9 x 13 pan and baked until golden.
A savory spinach bake of chopped spinach, sauteed mushrooms and onion, cream of mushroom soup, eggs, bread crumbs and Parmesan, cut into small squares.
Two quick pizzas on a no-yeast stir-and-roll dough of flour, baking powder, milk and oil, topped with tomato sauce, onion, oregano, Parmesan and mozzarella.
Manicotti made with thin homemade crepes rolled around a ricotta, egg and Parmesan filling, topped with mozzarella and sauce and baked.
A sweet dairy noodle kugel: egg noodles baked in a blended custard of cream cheese, eggs, milk, sugar and apricot nectar under a crisp cinnamon corn flake topping.
Chickpeas simmered in a tangy, spiced onion and tomato sauce with ginger, garam masala and a squeeze of lemon. Vegan; serves 4.
Golden cubes of paneer cheese in a creamy, gently spiced spinach sauce with ginger, garlic and garam masala. Vegetarian; serves 4.
Yellow lentils simmered until creamy and finished with a sizzling tadka of cumin, garlic, chiles and tomato. Vegan; serves 6.
Day-old rice fried with plenty of golden garlic and a little salt: the Filipino breakfast rice served with eggs and longganisa, tocino or bistek. Serves 4.
The traditional holiday green bean casserole: green beans in a creamy mushroom sauce, topped with crispy fried onions and baked until bubbly. Serves 6.
Elbow macaroni in a creamy cheddar cheese sauce, topped with buttered crumbs and baked until golden and bubbling. A holiday and Sunday-dinner favorite; serves 10.
A sweet, spoonable corn casserole of creamed corn, whole kernels, sour cream and corn muffin mix, baked until golden. Five minutes to mix; serves 8.
Carrots simmered until tender, then glazed in butter, honey and a little brown sugar with fresh thyme. A bright, quick holiday side; serves 6.
Hard-boiled eggs filled with a creamy yolk mixture of mayonnaise, mustard and a touch of vinegar, finished with paprika. Makes 24.
A rich, savory vegetarian gravy of browned mushrooms, onion, thyme and vegetable broth, thickened with a butter and flour roux. Makes about 3 cups.
Sour cream and prepared horseradish with Dijon, lemon and chives: the sharp, cool sauce for prime rib, beef tenderloin and roast beef sandwiches. Makes about 1 1/4 cups.
Whole cranberries simmered with sugar, orange juice and zest until they burst into a glossy, tangy sauce. Ten minutes on the stove; makes about 2 1/2 cups.
A thin Swedish pancake batter of eggs, milk and flour baked in one large pan at 435°F until puffed and golden, with an optional layer of crisp smoked pork. Cut into squares and serve with your favorite jam; serves 6.
Thinly shaved raw Brussels sprouts and peppery arugula tossed with warm-roasted, cooled cauliflower and a bright champagne vinegar and Dijon vinaigrette. Serves 4.
Soft, buttery folded dinner rolls from Boston's Parker House hotel, brushed with butter before and after baking. Makes about 20.
The New Orleans brunch classic from Antoine's: poached eggs on warm artichoke bottoms over creamed spinach, finished with hollandaise. Serves 4.
The salad of New York's Waldorf hotel: crisp apples, celery, red grapes and toasted walnuts in a light lemon mayonnaise dressing, served on lettuce. Serves 4.
All-Purpose Barbecue Rub5 min total | About 1 cup, enough for 2 racks of ribs or 1 pork shoulderA sweet, smoky barbecue rub of brown sugar, paprika, chili powder, garlic and cumin for ribs, pulled pork, chicken and brisket.
Homemade Tartar Sauce40 min total | About 1 1/4 cupsCreamy homemade tartar sauce with mayonnaise, dill pickles, capers, shallot, lemon and fresh dill, for fried fish, fish and chips, fried clams and crab cakes.
Hollandaise Sauce15 min total | About 3/4 cup, enough for 4 servingsClassic hollandaise sauce of egg yolks, lemon and warm butter whisked over gentle heat until thick and silky, for eggs Benedict, asparagus, salmon and steak.
Fluffy Buttermilk Pancakes30 min total | 12 pancakes, 4 servingsTall, fluffy buttermilk pancakes with crisp golden edges: a lumpy batter rested 5 minutes and cooked on a medium griddle. Serves 4.
Challah French Toast30 min total | 8 slices, 4 servingsThick slices of day-old challah soaked in a cinnamon-vanilla custard and cooked in butter until golden outside and custardy within. Serves 4.
Portuguese Sweet Bread (Massa Sovada)4 hr total | 2 round loavesSoft, rich Portuguese sweet bread made with eggs, butter, sugar and lemon zest, shaped into round loaves with a shiny egg-washed top. Makes 2 loaves.
Malasadas (Portuguese Doughnuts)2 hr 50 min total | About 20 malasadasLight, eggy Portuguese yeast doughnuts fried until golden and rolled in sugar, the treat made for Shrove Tuesday in Portuguese New England. Makes about 20.
Hamantaschen (Purim Cookies)2 hr 5 min total | About 36 cookiesClassic three-cornered Purim cookies: a tender butter-and-orange cookie dough folded around apricot, poppy seed, prune or raspberry filling and baked until golden. Makes about 36.
Honey Cake for Rosh Hashanah1 hr 20 min total | 2 loaves, about 20 slicesA moist, spiced Jewish honey cake made with honey, brown sugar, coffee, orange and cinnamon, baked in two loaves for a sweet new year. Made with oil, so it is pareve.
Chilled gazpacho of blended tomato puree, green pepper, onion and cucumber with tomato juice, olive oil, vinegar, garlic and cumin, served with garlic croutons and garnishes. Serves 6.
A quick minestrone of onion, carrot, celery, cabbage, peas and lima or kidney beans simmered in bouillon and finished with spaghetti sauce. Makes 8 one-cup servings.
A hearty vegetarian split pea soup simmered 3 to 4 hours with sauteed onion, garlic, celery, potato and carrots, finished with red wine, thyme, a touch of sesame oil and vinegar.
Sweet potatoes baked in a glaze of orange juice, dark brown sugar, maple syrup and butter, topped with orange slices, at 350°F for 20 minutes.
Thick slices of ripe tomato and fresh mozzarella layered with basil leaves and finished with olive oil and flaky salt, in the colors of the Italian flag. Serves 4.
Crisp shredded cabbage and carrot in a tangy, creamy dressing of mayonnaise, cider vinegar, a little sugar, Dijon and celery seed. Serves 8.
Instant mashed potatoes whipped with whipped cream cheese, egg and green onion, dotted with butter and baked at 350°F for 30 minutes. Serves 6.
Thin-sliced boiled potatoes layered with a creamy American cheese sauce, baked covered then uncovered until golden. Make ahead or freeze. Serves 8.
Boxed hash browns with onions, rehydrated and mixed with Cheddar, sour cream, milk, onion and butter, topped with corn flake crumbs and baked at 375°F. Serves 6.
Canned baked beans baked slowly with brown sugar, ketchup, mustard, minced onion and green pepper at 325°F for 1 to 1 1/2 hours.
A hands-off baked rice of Uncle Ben's rice, onion soup mix, soy sauce, butter and mushrooms in boiling water, baked at 350°F until the liquid is absorbed.
Creamy Yukon Gold mashed potatoes with whole garlic cloves simmered right in with the potatoes, mashed with warm milk and butter. Serves 6.
Husked ears of corn grilled until charred in spots and brushed with a butter of lime zest, chili powder and smoked paprika. Ready in about 20 minutes; serves 6.
Whole potatoes sliced thinly almost all the way through, basted with butter and roasted until the fanned edges are crisp and the centers creamy, finished with bread crumbs and cheese. Serves 4.
Thinly sliced carrots simmered in butter with onion or shallots, thyme, a little sugar, salt and pepper until tender. Serves 4.
Creamy mashed Yukon Gold potatoes enriched with cream cheese, sour cream and butter, made up to two days ahead and baked until hot with a golden top. Serves 10 to 12.
A crisp salad of iceberg and Romaine with celery, green onions, mandarin oranges and sugared almonds, tossed with a sweet parsley vinaigrette.
Crisp cornstarch-coated tofu tossed in a sweet and savory garlic, ginger and soy glaze with green onions. Serves 4.
Chunky angle-cut cucumbers salted to draw out water, then tossed with garlic, red chile, green onion, gochugaru, rice vinegar and sesame. A crunchy, tangy side ready in 25 minutes; serves 4.
Two easy oven potatoes: scored, garlic-buttered baking potato halves roasted face down until golden, or quartered potatoes tossed in Italian dressing and roasted with a roast or chicken.
Old-fashioned potato salad of tender cubed potatoes with grated carrot and onion in a creamy dressing of mayonnaise, vinegar, sugar and water shaken in a jar.
Paper-thin cucumber slices pressed with salt and quickly pickled in a sweet vinegar brine with parsley and white pepper. The classic side for Swedish meatballs. Serves 6.
Asparagus spears roasted at 425°F with olive oil and garlic until tender-crisp, then finished with lemon zest, lemon juice and shaved Parmesan. Serves 4.
A simple cole slaw of shredded cabbage and carrots with chopped onion, dressed with the same creamy mayonnaise dressing as Sandra's potato salad.
The classic make-ahead party salad: iceberg, chives, celery, water chestnuts and peas layered under Miracle Whip, Parmesan and garlic, chilled and tossed with chopped eggs. Serves at least 12.
Layers of sweet potatoes, apricots, bananas and cranberry sauce baked with a buttery apricot syrup and topped with toasted coconut.
Mashed winter squash whipped with butter, egg, milk, sugar, flour and warm spices, topped with corn flake crumbs and baked at 350°F for 45 minutes.
Spinach tossed with diced red apple, sweet onion rings and hard-boiled eggs in a creamy bleu cheese, mayonnaise and sour cream dressing.
Classic steakhouse creamed spinach: tender spinach folded into a garlic and shallot cream sauce with Parmesan and a pinch of nutmeg. Serves 4 to 6.
Mashed sweet potato wrapped around pineapple chunks, rolled in corn flake crumbs and melted butter and baked at 350°F for 25 minutes. Make them early in the day.
Sweet potato slices baked in a glossy glaze of vegan butter, brown sugar, maple syrup, orange juice and warm spices. Serves 8.
Steakhouse-style creamed spinach made with a cashew and oat milk cream sauce, shallot, garlic, nutmeg and nutritional yeast. Serves 4.
Crisp breaded eggplant slices layered with marinara, melty plant-based mozzarella and a nutritional-yeast "Parmesan," baked until bubbling. Serves 6.
Creamy Yukon Gold potatoes mashed with garlic simmered in olive oil, vegan butter and warm oat milk. Serves 6.
Layers of lasagna noodles, marinara, a creamy tofu and spinach "ricotta" and plant-based mozzarella, baked until golden. Serves 8.
Brown lentils simmered in a tangy-sweet sauce of tomato, ketchup, mustard and vegan Worcestershire, piled onto soft buns. Makes 6 sandwiches.
A bright basil pesto made with pine nuts, garlic, lemon and nutritional yeast instead of Parmesan, tossed with hot pasta. Serves 4.
A hearty, smoky chili of kidney, pinto and black beans simmered with tomatoes, peppers, chili powder, cumin and a touch of cocoa, thickened with masa. Serves 6.
Asparagus spears rolled in flattened white bread spread with a blue cheese and cream cheese filling, brushed with butter and baked at 400°F until lightly browned. Makes 40.
English muffin quarters spread with sharp Cheddar, scallions, capers and mayonnaise and broiled until golden. Freeze them ahead and bake as needed. Makes 56 triangles.
A savory sheet-pan bake of Bisquick, egg, milk and sharp Cracker Barrel Cheddar with sauteed onions and mushrooms, baked at 350°F and cut into squares.
Cream cheese blended with chopped chutney and served in a hollowed-out fresh pineapple, with pineapple cubes and sesame sticks for dipping. Makes about 3 cups.
Flattened white bread spread with whipped cream cheese, rolled up, dipped in butter and cinnamon sugar, cut into bites and baked at 450°F for 5 to 7 minutes. Freezes well.
A creamy vegetable dip of cream cheese and mayonnaise with garlic, onion, minced green olives, thyme, dry mustard and lemon juice. Makes about 2 cups.
A rich, chunky dip of mayonnaise, sour cream, cottage cheese and bleu cheese with garlic and Lawry's-style seasoned salt. Chill and serve with vegetables. Makes about 4 cups.
Mushroom caps filled with buttery garlic bread crumbs and baked at 350°F until cooked through and browned on top, about 15 minutes.
Chunky, fresh guacamole of ripe avocados mashed with lime juice, onion, jalapeño, cilantro and salt, with a little tomato. Ready in 10 minutes; serves 6.
Puff pastry spread with honey mustard, rolled, sliced and baked at 375°F until golden. A pesto and Parmesan variation is included. Makes 80 to 100 pinwheels.
The classic party dip: a pint of sour cream stirred with Knorr vegetable or leek soup mix and minced onion, chilled and served with raw vegetables. Makes about 2 cups.
Artichoke hearts and halved fresh mushrooms marinated for at least 24 hours in cider vinegar, oil, garlic, bay, peppercorns, chervil and oregano. Serve with toothpicks.
Flattened white bread rolled around a filling of sauteed onions, diced mushrooms, cream cheese and a few drops of Tabasco, cut into pieces and baked at 425°F until brown.
A smooth party spread of Cheddar cheese spread, cream cheese and cottage cheese flavored with orange rind and Sabra liqueur, with crushed pecans. Makes about 3 cups.
Fresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.
A party favorite layered in a clear dish: seasoned refried beans, guacamole, sour cream, salsa, Cheddar, black olives and green onions. Serves 12.
Classic spinach dip of sour cream and mayonnaise with chopped spinach, Knorr Swiss leek soup mix, scallions, dill and Italian dressing mix, chilled several hours. Makes about 4 1/2 cups.
A creamy sweet and sour blender dip of cream cheese, light corn syrup, oil, vinegar, lemon juice, dry mustard, onion flakes and celery seed. Makes about 3 cups.
A tangy blender dip of sugar, dry mustard, grated onion, white vinegar and oil, finished with celery seed and paprika, served with raw vegetables. Makes about 3 cups.
Smooth, velvety Tex-Mex cheese dip made from scratch with Cheddar and Monterey Jack melted into evaporated milk with green chiles, tomatoes and jalapeño. Serves 8.
Slices of grilled country bread rubbed with garlic and topped with ripe chopped tomatoes, fresh basil and good olive oil. The simplest Italian starter. Makes about 16.
The classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
The bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.
A cooked cranberry relish of fresh cranberries simmered in sugar syrup until most of the berries burst, finished with cinnamon and orange marmalade.
A light, fresh buttermilk dressing with grated cucumber, green onion, parsley, dill, Dijon mustard and lemon juice. Makes about 1 1/2 cups.
A classic Italian vinaigrette of red wine vinegar and olive or vegetable oil with garlic, dry mustard, parsley, dried basil or oregano, salt and pepper. Makes about 2 cups.
A bright lemon and honey poppy seed dressing with Dijon mustard, a pinch of cayenne and a blend of olive and vegetable oils. Makes about 1/2 cup.
Homemade ranch dressing of mayonnaise and buttermilk with fresh chives, parsley, onion and garlic, paprika, salt and pepper. Makes about 2 cups.
A sweet and tangy tomato French dressing, similar to Catalina, shaken together from ketchup, oil, sugar, red wine vinegar, minced onion and garlic. Makes about 2 1/2 cups.
Three easy compound butters to melt over steak: garlic herb, blue cheese and chive, and roasted red pepper with smoked paprika. Each makes about 1/2 cup.
A three-ingredient beer bread of self-rising flour, sugar and a can of beer, baked in a loaf pan at 300°F for 1 hour.
A sweet, tender cornbread made with King Arthur flour, cornmeal, milk, melted butter, an egg and a touch of vanilla, baked at 350°F for 20 to 25 minutes.
Soft, slightly sweet yeast rolls of milk, butter, eggs and flour, risen three times for a light texture and baked at 400°F for 20 to 30 minutes.
A slightly sweet, braided egg bread: King Arthur flour, sugar, eggs and oil, risen twice, glazed with egg yolk and baked at 350°F until golden. Makes 2 braided loaves.
Matzah brushed with a garlic and oil paste and broiled for 1 to 2 minutes until golden. Garlic bread for Passover.
Quick homemade pretzels from a small yeast dough sweetened with honey, shaped by hand, brushed with egg, sprinkled with kosher salt and baked at 425°F.
Soft cardamom-scented yeast buns rolled with cinnamon butter, twisted into knots, topped with pearl sugar and baked until golden. The heart of the Swedish coffee break. Makes about 24.
Twisted Swedish yeast buns filled with cardamom butter and sugar, baked golden and brushed with a light syrup and pearl sugar. Fragrant, buttery and not too sweet. Makes about 16.
Thin, crunchy Swedish rye crispbread rounds with a hole in the middle, made from rye flour, a little yeast and seeds and baked until crisp. Perfect with butter, cheese and gravlax. Makes 8 large rounds.
A tender lemon loaf made with cake flour and lemon rind, finished with a lemon juice and sugar glaze poured over while hot to form a tart, crackly crust.
A soft, slightly sweet Swedish rye bread flavored with orange zest, fennel and anise seeds and a little molasses. Wonderful with butter, cheese or under a shrimp sandwich. Makes 2 loaves.
Soft, buttery yeast crescent rolls: a sweet dough risen once, rolled into circles, cut into wedges, rolled into crescents and baked at 400°F. Makes 32 rolls.
Golden saffron buns shaped into S-curls with a raisin in each end, baked for Saint Lucia Day on December 13. Soft, buttery and bright yellow. Makes about 20.
An old-fashioned date nut bread: dates simmered with butter and water, stirred into flour, sugar and walnuts, and baked in a loaf pan at 350°F for 1 hour.
A quick, moist banana bread made in one small bowl with ripe bananas, one egg, sugar, flour and melted butter, baked at 350°F for 50 minutes. Freezes well.
Kosher for Passover rolls made like a choux paste from boiled oil and water, matzah meal and eggs, dropped by spoonfuls and baked until puffed and golden.
A big-batch spiced pumpkin bread of canned pumpkin, sugar, eggs and margarine with cinnamon, cloves, nutmeg and allspice, baked in 2 loaf pans at 375°F for 1 hour.
A big batch of bran muffin batter, about 6 quarts, made with two kinds of bran cereal and buttermilk, kept in the refrigerator and baked as needed at 400°F for 25 minutes.
A soft, airy Italian flatbread baked in a sheet pan with plenty of olive oil, dimpled and topped with fresh rosemary and flaky salt until golden and crisp. Makes one 9 x 13-inch pan.
Cardamom buns hollowed out and filled with almond paste and a tall swirl of whipped cream, capped with their tops and dusted with powdered sugar. The Swedish Fat Tuesday treat. Makes 12.
Soft, chewy yogurt flatbreads cooked in a hot cast-iron skillet until blistered and brushed with garlic butter and cilantro. Makes 8.
Fluffy, buttery pull-apart yeast rolls made with milk and a little sugar, brushed with butter as they come out of the oven. Makes 16.
Soft, lightly spiced sweet buns with raisins and orange zest, marked with a white cross and glazed. The traditional Easter and Good Friday bun; makes 12.
A light, spicy gingerbread made with molasses, ginger, cinnamon and cloves and a very thin batter, baked in an 8-inch pan and served with whipped topping.
Thinly sliced McIntosh apples in cinnamon sugar under a buttery crumb topping, baked at 400°F for 40 minutes.
Aunt Ida's best ever pound cake: a pound of butter creamed with a box of confectioners sugar, six eggs, King Arthur flour and vanilla. Makes 2 loaves.
Old-fashioned baked rice pudding: cooked rice in a custard of eggs, milk, sugar and vanilla, baked in an 8-inch pan.
A simple, not-too-sweet blueberry cake of flour, egg, milk or pineapple juice and fresh blueberries, baked at 375°F for 30 minutes in a 9-inch round or 8-inch square pan.
A springform blueberry kuchen with a buttery press-in crust, baked berry filling and a fresh berry topping, dusted with confectioners sugar. Serves 8.
Brazil's favorite party sweet: sweetened condensed milk, butter and cocoa stirred on the stove until thick, rolled into fudgy balls and coated in chocolate sprinkles. Makes about 25.
Turtle bars: a brown sugar shortbread crust topped with pecan halves and a quick butter caramel, baked, then swirled with melted chocolate chips.
Crisp cannoli shells piped full of sweet ricotta cream flavored with vanilla, orange and cinnamon, with mini chocolate chips and pistachios on the ends. Makes 12.
A crisp walnut meringue pie shell filled with German sweet chocolate folded into whipped cream. Chill 2 hours before serving.
Individual chocolate cakes baked in ramekins until set outside and molten in the center, turned out warm and served with whipped cream or ice cream. Serves 4.
A no-bake chocolate mousse cake: coffee-scented chocolate mousse folded with whipped egg whites and cream in a springform pan lined with ladyfingers. Chill 4 hours.
A rich chocolate pecan pie with melted chocolate chips, corn syrup, eggs and pecan halves, baked at 350°F and cooled completely before cutting. Serves 6 to 8.
A flourless chocolate sponge baked in a jelly roll pan, dusted with cocoa and rolled around whipped cream flavored with rum or peppermint. It cracks like tree bark.
A light cheesecake of cream cheese folded with sweetened beaten egg whites in a Zwieback crumb pan, topped with vanilla sour cream and toasted almonds. Best made the day before.
A moist sour cream apple cake swirled with a brown sugar, butter and cinnamon filling and finished with a simple powdered sugar glaze, like a cinnamon roll in cake form.
A dense, creamy New York-style cheesecake with a graham cracker crust, baked low and slow and cooled gradually to prevent cracks. The steakhouse classic; serves 12.
Crunchy oatmeal chocolate chip cowboy cookies made with rolled oats, brown and white sugar, shortening and Nestle morsels, baked at 350°F for 10 minutes.
A no-bake banana cream pie: sliced banana under instant banana cream pudding whipped with milk and vanilla ice cream, chilled in a crumb or baked crust.
A no-bake tiramisu made in about 10 minutes: espresso-dipped ladyfingers layered with a whipped cream and mascarpone filling, dusted with cocoa and chilled.
A giant eclair: a 14-inch ring of choux pastry split and filled with vanilla pudding and whipped topping, drizzled with chocolate frosting. A party centerpiece.
An easy summer pie: whole fresh strawberries in a baked crust under a glaze of cooked crushed berries, sugar and cornstarch, chilled and served with whipped cream.
A New England classic: a creamy baked egg custard with Grape-Nuts cereal and optional raisins, topped with cinnamon sugar.
Fresh pineapple spears brushed with brown sugar, cinnamon and butter and grilled until caramelized, served warm with vanilla ice cream. Ready in 20 minutes; serves 6.
A moist two-layer cocoa cake made with butter, shortening, Hershey's cocoa and milk, baked in two 9-inch rounds. It disappears fast.
Flaky homemade apple turnovers: a cinnamon and nutmeg apple filling cooked on the stove, folded into rounds of homemade pie crust and baked at 375°F until golden.
A magic self-saucing chocolate dessert: a Bisquick batter topped with brown sugar and melted chocolate water bakes into cake over a pool of hot fudge sauce.
A tart, creamy key lime pie with a buttery graham cracker crust and a filling of lime juice, egg yolks and sweetened condensed milk, topped with whipped cream. Serves 8.
Sandra's all-time favorite: layers of vanilla ice cream and homemade lemon curd frozen in a pie crust, then covered with meringue and browned in a 500°F oven.
Chewy brown sugar chocolate chip cookies topped with M&M's before baking. Makes 3 dozen.
Greek Christmas cookies made with olive oil, orange juice, cinnamon, cloves and a splash of whiskey, dipped hot in honey syrup and sprinkled with cinnamon pecans.
No-bake Swedish chokladbollar of butter, sugar, cocoa and rolled oats with an extra splash of strong coffee for a mocha flavor, rolled in pearl sugar or coconut. Makes about 20.
Brownie cupcakes from a Betty Crocker mix, baked in a muffin tin, hollowed out, filled with whipped topping and capped with their own tops. Makes 12.
A shortcut coffee cake: a boxed nut bread mix layered with a sweet cream cheese and vanilla filling and baked in a loaf pan.
Fudgy Passover brownies made with matzah cake meal, cocoa, butter, eggs and sugar, with an optional cream cheese swirl for marble brownies.
Crunchy Passover granola of matzah farfel, nuts, coconut and raisins baked in butter, oil, brown sugar and cinnamon. Great for breakfast and snacks.
A Passover lemon pie with a crisp baked meringue crust, optionally with nuts, filled with a tangy lemon custard thickened with potato starch.
A tall, airy Passover sponge cake made with matzah cake meal, potato starch, 10 eggs, orange rind and lemon juice, baked in a tube pan and cooled upside down.
Sandra's key lime pie: sweetened condensed milk, lime juice and egg yolks in a baked crust, topped with meringue and browned at 325°F.
Classic seven layer bars: graham crumbs, coconut, chocolate and butterscotch chips and walnuts layered over melted butter and baked under sweetened condensed milk.
Tender homemade cream biscuits split and filled with juicy sugared strawberries and softly whipped cream. A summer classic; serves 8.
A light sponge cake soaked in three milks, evaporated, sweetened condensed and cream, chilled until moist and topped with whipped cream and cinnamon. Serves 12.
Sandra's wonderful Jewish cookies: a rich yeast dough chilled overnight, rolled in cinnamon sugar and nuts, cut into wedges and rolled into crescents. Always makes 64.
Brazilian chocolate truffles made with sweetened condensed coconut milk, cocoa and vegan butter, rolled in chocolate sprinkles. Makes about 20.
Individual dark chocolate cakes with a molten center hidden inside, made without eggs or dairy. Makes 4.
Big, chewy oatmeal cookies packed with chocolate chips, coconut and pecans, made with vegan butter and a flax egg. Makes about 30.
A flaky vegan-butter crust filled with browned mushrooms, onions and thyme bound in a silky cashew cream. Serves 8.
Tender vegan-butter biscuits split and filled with sugared strawberries and coconut whipped cream. Serves 8.
Baked lentil and mushroom meatballs seasoned with allspice and nutmeg, in a creamy brown gravy made with oat milk and soy sauce. Serves 4.
A rich, silky custard of egg yolks, condensed and evaporated milk, steamed or baked under a layer of amber caramel. The star of Filipino celebrations; serves 8.
Ripe saba bananas and jackfruit rolled in spring roll wrappers with brown sugar and fried until the sugar turns into a crackly caramel shell. Makes 12.
A double-crust apple pie filled with tart and sweet apples, cinnamon and a little nutmeg, baked until the juices bubble and the crust is deep golden. Serves 8.
Tart cherries thickened with cornstarch and a hint of almond under a golden lattice crust. Made with frozen or fresh tart cherries; serves 8.
Smooth, spiced pumpkin custard of pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger and nutmeg in a flaky crust. The Thanksgiving classic; serves 8.
Toasted pecans in a rich, gooey filling of corn syrup, brown sugar, butter, eggs and vanilla, baked until just set. A Southern holiday favorite; serves 8.
Dense, chewy, deeply chocolate brownies with a shiny crackly top, made in one bowl with butter, cocoa and melted chocolate. Makes 16.
Juicy cinnamon peaches baked under a buttery batter that rises up golden and crisp around the fruit. Made with fresh, frozen or canned peaches; serves 8.
A flaky, tender all-butter pastry made with cold butter, flour, a little sugar and ice water. Enough for one double-crust pie or two single crusts.
Soft cut-out sugar cookies that hold their shape, decorated with simple icing that dries smooth. Makes about 36 three-inch cookies.
Spiced molasses cut-out cookies with ginger, cinnamon and cloves, soft in the center and crisp at the edges. Perfect for gingerbread people; makes about 30.
Soft, chewy butter cookies rolled in cinnamon sugar, with crinkly tops and the classic tang of cream of tartar. Makes about 30.
Soft, fudgy chocolate cookies rolled in powdered sugar that crack into a snowy crinkle pattern as they bake. A Christmas cookie-tray favorite; makes about 36.
Soft peanut butter cookies rolled in sugar and topped with a chocolate kiss pressed in while warm. The classic Christmas cookie exchange cookie; makes about 36.
Smooth, rich, nut-free chocolate fudge made with chocolate chips, sweetened condensed milk, butter and vanilla. No candy thermometer needed; a treat any time of year. Makes 36 pieces.
A layer of dark chocolate topped with white chocolate and crushed candy canes, chilled and broken into shards. An easy Christmas gift; makes about 1 1/2 pounds.
Soft yeast doughnuts fried golden, filled with strawberry or raspberry jam and dusted with powdered sugar. The Hanukkah treat; makes about 16.
Soft, tender bread twists made from a quick yogurt dough, air fried until golden and brushed with cinnamon-sugar butter, with a sweet vanilla cream cheese dip. Our take on the pizza-delivery favorite; makes 6.
Ripe peach halves brushed with butter, sprinkled with cinnamon brown sugar and air fried until soft and caramelized at the edges. Serve warm with vanilla ice cream; serves 4.
Individual chocolate cakes with soft, molten centers, baked in extra-large paper muffin cups and topped with raspberries rolled in sugar. The batter can be made a day ahead; makes 8.
A light cocoa sponge cake baked in a jelly roll pan, rolled up warm, then filled with whipped topping and dusted with confectioners’ sugar. Serves 10.
A tender orange-scented butter cake baked in a tube pan with a swirl of brown sugar, apple and cinnamon streusel through the middle and on top, finished with a drizzle of orange glaze. Serves 12.
Orange-scented butter cupcakes layered with brown sugar, apple and cinnamon streusel, with more streusel baked on top and a thin orange glaze. Makes about 18.
Aunt Sandy's favorite childhood dessert: a 1930s fudge cake of cocoa, sour milk and shortening, baked in two 9-inch layers. Moist, deeply chocolate and old-fashioned. Serves 12.
The Massachusetts state dessert, first served at Boston's Parker House in 1856: two tender sponge layers filled with vanilla pastry cream and topped with a glossy chocolate glaze. Serves 10.
Old New England baked pudding of cornmeal, milk and molasses, warmly spiced and slow-baked until dark and creamy, served warm with vanilla ice cream the way Durgin-Park did. Serves 8.
The chocolate chip cookie as it was born in 1938 at the Toll House Inn in Whitman, Massachusetts: a buttery brown sugar cookie loaded with chocolate and walnuts. Makes about 4 1/2 dozen.
The flaming New Orleans dessert created at Brennan's in 1951: bananas caramelized in butter, brown sugar and cinnamon, flamed with rum and spooned over vanilla ice cream. Serves 4.
Plant-based meat, tofu, mushrooms and lentils can stand in for the meat in these recipes. The swaps are listed on each card and recipe page; expect a different texture, and cook plant-based meats to the package directions.
Bite-size sirloin cubes seasoned and air-fried until browned outside and juicy inside, then tossed in melted garlic butter and parsley. Ready in 20 minutes; serves 4.
A simple meat loaf of ground beef, onion, bread crumbs and egg, topped and basted with Open Pit barbecue sauce and baked at 350°F for 1 hour.
Ground beef and oat patties baked in a homemade barbecue sauce of onion, ketchup, vinegar, Worcestershire, chili powder and paprika. Makes 16 patties.
Classic Tex-Mex enchiladas: corn tortillas rolled around seasoned ground beef and Cheddar, smothered in a cumin-spiced chili gravy and baked until bubbling. Serves 6.
Tender sliced flank steak and crisp broccoli stir-fried in a glossy garlic, ginger and oyster sauce. Better than takeout in 30 minutes; serves 4.
Juicy Swedish beef patties mixed with chopped pickled beets, capers and onion, fried in butter and served with a quick cream pan sauce and potatoes. Serves 4.
Thick, juicy grilled beef patties with melted American cheese on toasted sesame buns with lettuce, tomato, onion and pickles. Makes 4.
Grape leaves rolled around seasoned chopped meat, rice, parsley and onion, simmered 40 to 50 minutes, and served under a silky Greek egg and lemon sauce.
Tender Italian meatballs of ground beef with grated raw potato, egg, Parmesan and oregano, oven-baked on racks and then simmered in sauce for an hour.
An Italian-style meat loaf of ground beef with soaked bread, onion, parsley and Parmesan, baked, then finished with tomato sauce and oregano. Freezes well before the sauce goes on.
Chewy sweet potato glass noodles tossed with marinated beef, spinach, carrot, onion, bell pepper, snow peas and mushrooms in a sweet soy and sesame sauce. Serves 4 to 6, warm or at room temperature.
Lean ground beef browned with garlic and green onion and simmered in a sweet soy, sesame and ginger sauce with a little heat, spooned over hot rice. Dinner in 25 minutes; serves 4.
Tender cabbage leaves wrapped around a beef, pork and rice filling, glazed with golden syrup and butter, baked until caramelized and served with cream sauce and lingonberries. Serves 6.
A juicy meat loaf of ground beef with Lipton onion-mushroom soup mix, soft bread crumbs, egg, catsup and water, baked at 350°F for 45 minutes. Serves 6.
Sheet-pan nachos layered with tortilla chips, seasoned ground beef, black beans and two cheeses, baked bubbly and loaded with pico de gallo, jalapeños, guacamole and sour cream. Serves 6.
Sirloin steak cubes marinated in tomato juice, vinegar and mustard, then grilled on skewers with mushrooms, green pepper, cherry tomatoes and fresh pineapple. Serves 6.
A cheesy meat loaf of ground beef with cubes of cheese, bread crumbs, beaten eggs, tomato sauce and garlic, baked at 350°F for 1 hour.
Crispy-edged slices of flank steak tossed in a sweet, savory soy, brown sugar, garlic and ginger glaze with green onions. Serves 4.
A hands-off oven stew of lean beef with canned carrots, tomatoes, potatoes, onions, peas and green beans, consomme, white wine and tapioca, baked covered at 250°F for 6 to 7 hours.
A quick beef stew made with strips of cubed steak, potatoes, onion, garlic, tomatoes, peas and green pepper. Ready in about an hour and serves 6.
Classic barbecued hamburger: browned ground beef simmered with sauteed onions, ketchup, mustard, vinegar, sugar and Worcestershire for half an hour. Serve on buns.
A thick, hearty chili of browned ground beef, kidney and pinto beans, tomatoes, onion and peppers, slow-cooked with chili powder and cumin. Serves 8.
Double smash burgers with thin, crispy-edged patties pressed onto a hot griddle, melted American cheese, pickles and a tangy burger sauce on soft buns. Makes 4.
Homemade Korean dumplings filled with ground pork and beef, tofu, napa cabbage, green onion, garlic and ginger, folded into rounds and steamed until tender. Makes about 30.
Small, tender beef and pork meatballs seasoned with allspice and white pepper, browned in butter and simmered in a silky cream gravy. Served with mashed potatoes and lingonberries. Serves 4.
Beef meatballs simmered in a sweet and sour sauce of onions, ketchup and brown sugar. Make them cocktail size or dinner size; they are even better the second day.
A big batch of ground beef meatballs with water chestnuts and ginger, simmered in white wine and broth and finished in a sweet teriyaki-style sauce. Serves 10.
True Texas red: cubes of beef chuck simmered for hours in a sauce of toasted dried chiles, garlic, cumin and oregano, thickened with masa. No beans. Serves 8.
Ground beef, onions, green pepper, tomatoes, rice and chili powder baked together in one casserole dish. A hearty one-dish dinner that serves 4 to 6.
Ground beef meatballs browned in a skillet and simmered in a sweet and sour pineapple sauce with soy sauce, vinegar, brown sugar and green pepper. Serves 6.
A family-style casserole of ground beef, elbow macaroni, cream of mushroom soup, ketchup, cheddar and green pepper, topped with crushed potato chips. Serves 4 to 6.
Spiced yogurt-marinated chicken simmered in a velvety tomato, butter and cream sauce with garam masala and fenugreek. Serve with rice and naan. Serves 4 to 6.
A whole cut-up chicken dredged in seasoned flour, browned, then baked at 425°F in a sweet and tangy sauce of ketchup, sherry, honey, Worcestershire and sauteed onion rings.
Corn tortillas filled with shredded chicken and Monterey Jack, covered in a tangy tomatillo salsa verde, baked bubbly and topped with sour cream and cilantro. Serves 6.
Golden sautéed chicken cutlets in a rich mushroom and Marsala wine sauce finished with a touch of cream. An Italian-American restaurant favorite at home in 35 minutes; serves 4.
Chicken browned in olive oil, finished in a sauterne wine and chicken stock sauce with button mushrooms, baked at 375°F and garnished with green grapes.
Crisp breaded chicken cutlets topped with marinara and melted mozzarella and Parmesan, baked until bubbly. The Italian-American classic. Serves 4.
Thin chicken cutlets dredged in flour and sautéed golden, then finished in a bright pan sauce of lemon, capers, white wine and butter. Ready in 30 minutes; serves 4.
A thick, creamy chicken and wild rice soup made with shredded chicken breast, a quick-cooking wild rice blend and a buttery roux. About 45 minutes start to finish.
Bite-size pieces of chicken thigh fried twice until shatteringly crisp, then tossed in a sticky gochujang, honey and garlic glaze and topped with chopped peanuts. Serves 4.
Split chicken breasts browned under the broiler, then baked at 400°F in a pineapple juice, Dijon, garlic, rosemary and Worcestershire sauce and topped with pineapple and lemon slices.
Grilled chicken breast over crisp lettuce with fresh strawberries, candied pecans and a sweet homemade red wine vinaigrette. Serves 4.
A classic double-crust chicken pot pie with tender chicken, carrots, peas and celery in a creamy homemade sauce. Serves 6.
Boneless chicken breasts simmered gently in butter with fresh lemon juice, garlic, salt and paprika until tender. Simple, quick and bright.
Chicken breasts breaded in sesame seeds and bread crumbs, fried until golden, then baked at 350°F under a sweet apricot, soy and garlic sauce.
Chicken breast cubes marinated in Greek yogurt with tomato paste, garlic, lemon, red pepper and sweet paprika, then grilled on skewers. Serves 6.
A slow-rise yeast dough for two 14-inch pizzas, topped with plum tomatoes, a mix of mozzarella, sharp Cheddar and Swiss, herbs and your choice of toppings, baked at 450°F.
The Swedish skillet hash: diced potatoes, onion and leftover roast beef or ham fried crisp in butter and topped with fried eggs and pickled beets. Serves 4.
Warm flour tortillas filled with crispy diced potatoes, soft scrambled eggs, bacon or chorizo and melted cheese, topped with salsa. An Austin and San Antonio morning staple. Makes 8.
Large shrimp tossed with olive oil, garlic, paprika and a little Parmesan and air-fried in 6 minutes until crisp-edged and juicy. Serves 4.
New England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.
Baked shrimp tossed in melted butter and topped with garlic, Parmesan and seasoned bread crumbs. About 30 minutes from start to finish and it serves 4.
Large shrimp seared in a hot skillet, then tossed in a sticky glaze of gochujang, honey, soy sauce, rice vinegar and plenty of butter-sauteed garlic. Ready in about 25 minutes; serves 4.
Sea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
Shrimp dusted in cornstarch and fried until crisp, then tossed with garlic, sliced chiles, green onions and a seasoned salt and pepper mix. Serves 4.
Shrimp, smoked sausage, zucchini, bell peppers and red onion tossed with Cajun seasoning and roasted on one pan in about 20 minutes. Serves 4.
Spiced shrimp seared on a sizzling skillet with charred bell peppers and onions, squeezed with lime and wrapped in warm tortillas. Dinner in 30 minutes; serves 4.
Shrimp seared and simmered in a spicy tomato sauce with garlic, white wine, oregano and red pepper flakes, served over linguine. Serves 4.
Rice noodles stir-fried with shrimp, egg and a tangy tamarind, fish sauce and palm sugar sauce, topped with bean sprouts, peanuts, green onions and lime. Serves 4.
A light shrimp scampi: shrimp poached in a garlic, shallot and parsley chicken broth and served over angel-hair pasta with the broth spooned on top.
Chili-lime shrimp seared in minutes and tucked into warm corn tortillas with crunchy cabbage, avocado, pickled onion and a cool lime crema. Serves 4.
Creamy stone-ground Cheddar grits topped with shrimp sauteed with bacon, garlic and green onion in a spicy lemon pan sauce. The Lowcountry classic. Serves 4.
Shrimp marinated in spiced yogurt with garam masala, paprika, ginger and garlic, grilled on skewers until charred, and served with mint chutney. Serves 4.
