10,000 eater recipes

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Old-fashioned wine jelly made with sweet wine, lemon juice, and unflavored gelatin. A Victorian-era holiday dessert served chilled in a glass bowl with custard sauce poured over each spoonful.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Flaky homemade chicken pasties stuffed with seasoned chicken, potatoes, carrots, and onion, baked until golden. A hearty hand pie that's comfort food you can hold.

Please your desire for pastries with this scrumptious snack that has a hint of almond.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Cream of broccoli soup with cheese is an easy, ultra-creamy comfort bowl: tender broccoli and onion in a silky cheese sauce made foolproof with melt-perfect Velveeta, half-and-half and a flour thickener.

Quick sourdough starter using commercial yeast and a splash of vinegar for instant tang. Skip the 7-day wild-yeast wait and get a working starter in 24 to 48 hours.

Indiana fresh rhubarb creme pie with scalded rhubarb in a custard of egg yolks, sugar, and flour, optionally topped with meringue. A heritage Midwestern spring pie.

Cranberry tea punch with spiced black tea, cranberry juice, orange juice, and lemon juice served over ice. A big-batch party drink with warm cinnamon and clove notes.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

Deep pot apple pie with butterscotch chip sauce and cinnamon brown sugar pastry strips layered over cooked apples. A rustic, scoopable apple dessert served in bowls.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.