10,000 added recipes

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

Challah French toast made with thick slices of egg-rich bread soaked in cream-and-cinnamon custard, then pan-fried in ghee until golden. The best French toast you can make at home.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Strong coffee steeped with cinnamon sticks, cloves, and allspice, then topped with sweetened whipped cream. A warming Viennese-style spiced coffee for chilly evenings.

Besciamella is the classic Italian white sauce: a butter-and-flour roux whisked smooth with milk and finished with a hint of nutmeg. The silky, lump-free base for lasagna, gratins, and baked pasta.

Shucked oysters topped with fermented black beans and a savory sauce of soy, sesame oil, vinegar, and chicken broth, steamed for just 2 to 3 minutes. An elegant Chinese appetizer that's quick and impressive.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

A sweet and delicious recipe that makes a perfect drink for anytime of the year!

German cheese soup blends fresh whole-wheat breadcrumbs with milk and Dijon mustard, then melts in shredded Muenster for a velvety, no-flour-roux soup finished with nutmeg, paprika, and parsley.

Herbed horseradish sauce for fish made with yogurt, fresh cilantro or dill, grated horseradish, lemon juice, and Dijon mustard. No cooking, ready in 5 minutes, served cold.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.