1,612 pound recipes

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Pounded chicken breast stuffed with ham, guava paste, and cilantro, then wrapped in crescent dough and baked golden. Topped with a sweet guava-sherry sauce for a Latin-inspired showpiece.

Pounded chicken breasts rolled around a spiced spinach filling with cumin, coriander, turmeric, and cayenne, then baked and sliced into pinwheels. Served over rice with lime juice and fresh cilantro.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Caramelized onion and basil pasta with five pounds of sweet onions slow-cooked into a golden, jammy sauce deglazed with brandy. Tossed with fresh basil and Parmesan. Simple and stunning.

White chocolate cheesecake on a chocolate cookie crumb crust with half a pound of melted white chocolate in the filling. Slow-cooled in the oven for a crack-free top.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

Super rich fudge truffle cheesecake: chocolate wafer crust, two pounds of dark chocolate ganache folded into a vanilla cream cheese filling, and piped truffles on top. A serious chocolate showpiece.

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Plum cake is the grand Victorian celebration fruitcake: pounds of raisins, currants, dates, citron, and almonds bound by spiced butter cake batter. Christmas, weddings, and christenings on a serious scale.