10,000 dried recipes

A layered yeasted coffee cake with potato dough, cinnamon-sugar filling, and chopped almonds. Circles of soft dough are stacked and twisted into a show-stopping breakfast centerpiece glazed with powdered sugar icing.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Scalloped corn deluxe casserole with fresh corn kernels, sharp cheddar, rose wine bechamel, and a buttery cracker-crumb topping. A retro side dish with serious holiday-table presence.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

Whole wheat trail cookie bars with dried figs, golden raisins, walnuts, and wheat germ, sweetened with honey and molasses. A hearty, portable snack baked in one pan.

Beef with canned beans that's quick, easy, and delicious. A bachelor recipe.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Baked crab cakes with lump crab, nonfat yogurt, fat-free mayo, Worcestershire, and dry mustard coated in bread crumbs. A lighter, oven-baked version with big chunks of crab.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Classic Italian carbonara with pancetta, eggs, Parmigiano-Reggiano, and Pecorino Romano tossed with hot pasta. The residual heat creates a silky, creamy sauce with no cream added.

Molasses barbecued ribs get a salt-vinegar brine soak, then a grill basting of dark molasses sauce loaded with onion, pepper, celery, tomato, cloves and allspice. Smoky, tangy, sticky, and built for summer.