10,000 eater recipes

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.

Tex-Mex deviled eggs with fresh cilantro, serrano chile, scallions, and shredded cheddar. A southwestern twist on the classic deviled egg with a gentle kick and chili powder dusting.

Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.

Passover cheesecake with a chocolate macaroon and almond crust, filled with a silky cream cheese custard. A flour-free holiday dessert best made a day ahead.

Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.

Paska: the traditional Russian Easter cheese dessert pyramid, loaded with raisins, candied fruit, almonds, and real vanilla bean. A centerpiece served with kulich bread.

Hammin di Pesach is a traditional Passover lamb stew with chicken meatballs, spinach, and matzo served as a two-course meal. Braised lamb chops and tiny seasoned chicken dumplings simmer together, then split into a main dish and a matzo soup.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

If you like egg salads, this one is worthy to try!

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Coke makes an awesome glaze for this no-fuss family style meal pleasing recipe. Good for Easter or anytime of year.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Homemade boboli-style focaccia bread baked in pie pans with a six-ingredient dough. Crisp on top, soft inside, and ready to top with cheese, sauce, or just fresh rosemary and olive oil.

Danish puff: a tender pastry base spread with an almond choux topping that bakes crisp, then settles into a soft, custardy layer under a sugar glaze. An impressive pastry from pantry staples.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.