10,000 added recipes

Galatoboureko is a Greek custard pie of creamy semolina custard between golden phyllo layers, drenched in sweet syrup. Crisp on top, silky in the middle, Greek pastry at its finest.

Homemade apple jelly made in the microwave with apple juice, pectin, and red hot cinnamon candies for a spicy-sweet twist. Yields 6 half pints in under an hour.

Puerto Rican beef stew braised in red wine and beef broth with potatoes, carrots, and green beans. A hearty Dutch oven dinner with deep, herb-rich gravy.

Very light and tasty recipe, a very good breakfast.

No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Homemade orange liqueur infused with fresh orange peel, vanilla bean, vodka, and brandy. A DIY Grand Marnier-style spirit that steeps for seven weeks.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

A simple and scrumptious side dish made with sweet potatoes, juicy apples and bit of apple juice.