10,000 eater recipes

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Warm and soft pears poached in wine with vanilla and blue cheese.

Big-batch go-to pie crust: 5 pounds of flour and butter-flavored shortening yield 20 freezer-ready dough balls. Microwave-thaw any single ball in 30 seconds for pie any night.

Pork meatballs with shiitake mushrooms, water chestnuts, and ginger, rolled in soaked rice and steamed until the grains turn translucent. A classic Chinese dim sum appetizer that's as fun to make as it is to eat.

Handmade herb soap balls infused with chamomile, lavender, peppermint, or rosemary essential oils. A simple DIY craft using grated soap, dried herbs, and boiling water.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches

Old-fashioned molasses taffy pulled by hand until golden and chewy. A French Canadian candy tradition with molasses, brown sugar, and butter. Fun to make with the whole family.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.

Classic filled cookies sandwich a sticky raisin filling between two rounds of tender lard-based dough. The old-fashioned raisin cookie your grandmother used to bake every Sunday.

Creamy potato chowder loaded with smoky bacon, skin-on new potatoes and celery, thickened to a velvety spoonful and finished with a splash of dry sherry. A hearty one-pot chowder for cold nights.

Tajik non bread made easy in a bread machine with yogurt, whole wheat flour, and sea salt. A soft, tangy Central Asian loaf with old-world flavor and zero-effort baking.

Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

Rice and noodle casserole baked with toasted vermicelli, French onion soup, chicken broth, soy sauce, and water chestnuts. Buttery pilaf-style side, classic potluck favorite.