10,000 sald recipes

Beef liver and onions with a Mexican twist: flour-dredged liver browned with garlic and jalapeno, then simmered low and slow with sliced onions until tender.

Chicken coq au vin made weeknight-easy: browned chicken breasts braised with mushrooms, carrots, and onion in red wine, broth, and tomato paste. A lighter, faster take on the French classic, ready in under an hour.

Ground beef, sauteed zucchini, and green pepper layered with cheddar and fresh tomato slices in a flaky crescent roll crust. A quick savory pie with a hint of dill, ready in 30 minutes.

Classic Southern hush puppies fried up golden and crisp. Yellow cornmeal, self-rising flour, a beaten egg, and a little chopped onion dropped by spoonfuls into hot oil for crunchy outside, fluffy inside fritters.

Honey fudge swaps in honey alongside sugar for old-fashioned chocolate candy with a hint of floral sweetness. Boiled-sugar candy that requires a thermometer. Makes 24 squares.

Vintage ribbon cake: plain vanilla and spiced molasses batters layered in stripes with a tart lemon-raisin filling between. An old-fashioned American cake worth reviving.

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Deep-fried sticky rice dumplings filled with pork, dried shrimp, and bamboo shoots in a sweet rice flour dough. A crispy, chewy Chinese dim sum classic that puffs up golden brown in the fryer.

Classic Italian carbonara with pancetta, eggs, Parmigiano-Reggiano, and Pecorino Romano tossed with hot pasta. The residual heat creates a silky, creamy sauce with no cream added.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.