10,000 sald recipes

Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Long Jing Chao Xia is a classic Hangzhou dish of shrimp stir-fried with Dragon Well green tea and rice wine. Delicate, elegant Chinese cooking with just a handful of ingredients.

Give your soup a tasty barbecue flavor with this easy to follow recipe that calls for great northern beans and short ribs.

Super easy way to make a delicious carrot cake. Frost it with a butter-cream cheese frosting to add extra layer of deliciousness. If not, the cake is yummy enough on its own.

Single-serving microwave omelet: two eggs, milk, butter, salt, pepper, and a touch of tarragon, cooked in the microwave in under two minutes. A dorm room and office breakfast solution.

Old-fashioned brined dill pickles fermented in a crock with pickling spices, vinegar, and fresh dill. Crunchy, tangy homemade pickles worth the three-week wait.

Traditional French-Canadian beef tourtière with ground beef, mashed potatoes, allspice, and cinnamon baked in a flaky double crust. Makes two hearty pies for holiday gatherings or freezer stocking.