10,000 sald recipes

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Showstopping ground beef flambeed with brandy, mixed with pineapple and mandarin oranges, then baked inside hollowed-out pineapple shells. A retro dinner party centerpiece that earns its 5-star rating.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.

Khao Niaow Ma Muang: steamed glutinous rice soaked in sweetened coconut milk and topped with ripe sliced mango. Thailand's most beloved dessert, made from just 5 ingredients.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

German-style ground beef patties with applesauce and allspice, browned and simmered under a blanket of tangy sauerkraut. A hearty one-skillet dinner that's comfort food with a Bavarian twist.

Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & much better traditionally served with glogg during the Advent.

Beef slices are stir-fried with onions, celeries and mushrooms in a soy-wine sauce. Quick, easy and flavorful. Serve it with a bowl of rice or steamed buns to complete the meal.

Tuna mac and cheese with green olives, celery, and a sour cream and white wine sauce. Layered with American cheese and baked until golden. A retro casserole with grown-up flavor twists.

Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Persian pan kebabs made with seasoned ground beef, grated onion, and cumin, broiled in strips to mimic skewered kebabs. Serve with rice for an easy weeknight dinner.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.