10,000 ground recipes

Vienna crescent cookies with butter, sugar, flour, and ground almonds or pecans, dusted in powdered sugar. Buttery, melt-in-your-mouth Christmas cookies in 4 ingredients.

Chocolate-almond sandwich cookies with ground almond cocoa wafers and whipped white chocolate ganache filling. An elegant, slice-and-bake cookie that keeps for a week.

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

Chocolate mocha macadamia cake glazed with shiny ganache. A barely-flour single-layer cake built on ground macadamias, espresso and Cognac for richness without going dry.

Old-fashioned icebox cake with ground marshmallows, dates, graham crackers, and walnuts rolled into a log with cream. A no-bake vintage dessert sliced and served cold.

Old-fashioned molasses gingersnaps with deep molasses flavor, a full tablespoon of ground ginger, and that signature crackled top. Crisp at the edges, slightly chewy in the center.

These macarons are sandwiched with strawberry-rhubarb cream.

Certainly a quick, easy yet tasty week-night meal. I used sugar snap peas instead of snow peas, the sauce was thickened during the simmering, then coated vegetables and pasta. Delicious.

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

A flourless-style chocolate cake with ground almonds, rum-soaked currants, and pine nuts on top. Bittersweet chocolate and whipped egg whites create an intensely fudgy, gluten-light torte.

Roasted squash and apple gave the soup lots of yummy flavor, chopped hazelnuts added some crunchy texture and nuttiness. We served it with a savory pie together, perfect. Or you can serve the soup with a loaf of good bread.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Spice-rubbed cod baked over fluffy couscous with chickpeas and pimento, seasoned with cumin, coriander, and ginger. A Moroccan-inspired fish dinner ready in 40 minutes.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.