10,000 sald recipes

Light-as-air angel food cake gets crowned with fluffy boiled icing in this classic dessert where vanilla and almond extracts perfume both the cake and the glossy meringue-style frosting.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

A gluten-free yeast bread made from brown rice flour with an overnight ferment for depth of flavor. Honey-sweetened and oil-enriched, it bakes into a sliceable loaf with real structure. Makes 3 loaves.

Roly-poly peach cobbler: juicy peaches under a biscuit topping rolled jelly-roll style with cinnamon sugar, then sliced into pinwheels. A Southern-style cobbler that looks as good as it tastes.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Easy pickled eggs in a basic vinegar brine with pickling spice. Five-ingredient tavern-style recipe ready after two weeks in a cool spot.

Slow-simmered beef short ribs braised with onions, green peppers, and celery until fork-tender, then smothered in a rich, thick homemade gravy. A comforting weeknight dinner that fills the kitchen with savory aromas.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

The best bread pudding ever! Even better than my mother's old recipe, which was hard to improve on.

A simple and delicious dish that doesn't take long to make and easily satisfies your hunger!

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.

Poor man's shrimp transforms cubed salmon into shrimp-like bites by quick-poaching in heavily salted water. A vintage frugal cooking trick that yields firm, pink, shrimp-textured salmon for cocktails or salads.