10,000 sald recipes

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Babute is a South African curried beef bake with chopped dried apricots, bay leaves, and a rich egg custard poured over the top. Simple comfort food with exotic spice and fruity sweetness in every bite.

A sweet and tangy microwave barbecue sauce made with applesauce, ketchup, and caramelized onions, ready in just 10 minutes.

Hearty double-crusted spinach quiche packed with feta, melted cheese, scallions, and five boxes of spinach between layers of homemade shortening crust. A Greek-inspired savory pie that feeds a crowd.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

A from-scratch cheesecake with a buttery lemon shortbread crust, rich cream cheese filling, and homemade tart cherry sauce. This is the cheesecake you make when you mean business.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Sauteed chicken livers coated in seasoned pancake flour with garlic and basil, pan-fried golden with onions and mushrooms. Serve over rice pilaf or as a rich appetizer.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Simple old-fashioned oyster stew made with milk, celery, flour, and plump fresh oysters. A creamy, briny Southern comfort classic for two.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

A Korean stir-fry where salt-pressed cucumbers and julienned beef come together with sesame oil, toasted seeds, and chili heat. If you've never cooked cucumbers before, this will change your mind.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.