10,000 fast food recipes

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Rich baked chocolate pudding pie with 18 egg yolks, two types of chocolate, heavy cream, and dried currants. A custard-style filling baked in a water bath.

Yogurt-coated chicken breasts rolled in herb stuffing crumbs and baked alongside cinnamon-sugar peaches. A sweet and savory dinner for two, ready in 40 minutes.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Greek baked shrimp saganaki with tomato sauce, crumbled feta, ouzo, and cognac. Flambéed in the skillet, topped with cheese, then baked until bubbly and golden.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Creamy peanut butter sauce with soy, sesame oil, garlic, and a hit of hot sauce tossed with spaghetti and topped with fresh cilantro. Nutty, savory peanut noodles in 30 minutes flat.

German apple cream kuchen with yeast dough base, cinnamon apples, and creamy cheesecake topping for an elegant hybrid dessert best served warm from the oven.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.