10,000 eater recipes

Bread machine bagels: six simple ingredients, machine-kneaded dough, boiled then baked golden. Real chewy-crusted New York-style bagels without stand-mixer gymnastics.

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.

Roquefort and apple omelet with butter-sauteed apple slices and crumbled blue cheese folded inside. A French-inspired breakfast or brunch ready in 10 minutes.

Pork with cabbage is a quick stir-fry of shredded pork and cabbage with soy sauce, ready in under 20 minutes. A simple Chinese weeknight one-wok meal with savory umami depth.

Freezer cucumber pickles with onions, sugar, and apple cider vinegar. No-canning sweet pickles that stay crisp for months in the freezer.

Poached salmon barely simmers in white wine, water, coriander seed, and bay leaf for tender flake-apart fish in 15 minutes. The lowest-effort, healthiest way to cook salmon at home.

Steamed cranberry pudding with molasses and a warm vanilla butter sauce. A dense, tart-sweet holiday dessert with jewel-red cranberry halves throughout, steamed for 90 minutes in a mold.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.