10,000 ground recipes

Ginger peach parfait layers vanilla pudding with fresh peaches and spiced whipped topping flavored with ginger, cinnamon, and nutmeg. A light, no-bake dessert.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Overnight baked French toast soaked in evaporated milk, brown sugar, and cinnamon custard. Assemble the night before, bake in the morning for a hands-off brunch.

Roasted pork tenderloin with cinnamon-spiced apples and raisins. Only 5 ingredients, 5 minutes of prep, and one pan for an easy weeknight dinner.

Super Moist Jam, Pineapple and Pecan Cake with Caramel Icing recipe

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Cinnamon, clove and nutmeg ornaments are fragrant homemade holiday decorations, not edible: a no-bake dough of warm spices and applesauce, cut into shapes, air-dried, and hung to scent your home with Christmas spice.

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

When you taste these homemade gingersnap cookies, you will fall in love with them, and never buy the store-bought bagged or boxed stuff any more. They are so delicious.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Four-layer blackberry jam cake with walnuts and warm spices, glazed with jammy caramel loaded with raisins. Impressive Southern dessert for special occasions and holidays.

Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.

Maple-glazed pork tenderloin marinated in a soy, garlic, and brown sugar brine, then seared, roasted, and finished with a maple-Dijon pan sauce. Juicy, sweet-savory pork with a glossy glaze.

Thai yellow curry paste from scratch with toasted cumin and coriander seeds, dried red chilies, lemongrass, shallots, garlic, and warm spices. Pairs naturally with beef and pork.