10,000 fibre recipes

Scandinavian apple cake layered with toasted cake crumbs, currant jelly, macaroons, and ground nuts, topped with whipped cream and sugar-toasted almonds.

A noodle crust filled with seasoned ground beef, cottage cheese, mozzarella, and pepperoni. Vermicelli pie is like lasagna and pizza had a baby, and the whole family will fight over seconds.

Golden cod baked over crispy fried potato strips with shredded salt cod simmered in half-and-half and onions, topped with beaten egg and baked until golden. A Portuguese-inspired bacalhau casserole.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Sicilian baked sausage casserole with Italian sausage, red and green peppers, onions, potatoes, and canned tomatoes baked together until everything braises in its own juices. No browning, no water added.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Crumb-nut cheesecake crust made with finely ground pecans, vanilla wafer crumbs, powdered sugar, and melted butter. A rich, nutty base for any cheesecake.

Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.

Grilled beef kababs marinated 12 hours in soy sauce, lemon juice, Worcestershire, and mustard. Skewered with mushrooms, peppers, tomatoes, and onion over hot coals.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

A self-saucing brownie pudding cake that creates its own hot chocolate sauce as it bakes. Cocoa batter topped with brown sugar and hot water transforms into cake on top, gooey pudding underneath. Serve warm with ice cream.

Old-fashioned chocolate buttermilk cake made with lard for an impossibly tender crumb, topped with glossy fudge frosting. A vintage recipe your great-grandma would recognize.

Grilled artichoke bottoms stuffed with bay scallops, bread crumbs, tarragon, and garlic. A 3-minute grill appetizer that looks like it took hours.

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.