10,000 cream recipes

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Hearty Russian beet soup (borscht) loaded with beef, bacon, kielbasa, cabbage, potatoes, and navy beans in a sweet-sour broth. A slow-simmered weekend project topped with sour cream.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

No-bake pineapple cheesecake: a lightened version using nonfat cream cheese, cottage cheese, and Greek yogurt folded with crushed pineapple, set with gelatin on a graham and Grape-Nuts crust. Creamy tropical dessert without the oven.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Grilled beef patties with soy sauce, green pepper, and a homemade ketchup-brown sugar basting sauce. Juicy barbecue burgers basted on the grill for a sticky glaze.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Loaded Tex-Mex casserole with brown rice, zucchini, turkey sausage, corn, and a creamy pepper Jack cheese sauce, topped with cream cheese and pickled jalapenos. Feeds a crowd and freezes like a champ.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.