10,000 eater recipes

Refreshing lemonade infused with fresh lemon balm, lemon juice, and sugar. A bright, herbaceous twist on classic summer lemonade that's perfect for hot afternoons.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Warm and fresh with just a hint of pineapple for a mellow tropical aroma.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

Peaches and cream rice salad with chicken-flavored rice pilaf, diced peaches, whipped topping, and shredded coconut. A sweet, creamy side dish or potluck dessert salad that feeds a crowd.

Diner-style beef goulash with cubed round steak simmered in a tangy ketchup, paprika, and Worcestershire sauce gravy. Served over hot egg noodles for a hearty weeknight dinner.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Classic Southern candied sweet potatoes: thick-sliced sweet potatoes baked low and slow in a brown sugar glaze until the edges caramelize. Four-ingredient Thanksgiving side, no marshmallows required.

Super easy side of Asparagus dressed with pimentos, lime juice and pine nuts.

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Braised leeks oven-cooked in butter and stock until silky and tender, finished with parsley. The kind of restrained French-style side that turns a humble allium into a dish worthy of any roast.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.