10,000 salted egg recipes

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.

Medieval-style meat cakes with pork shoulder, dates, raisins, pistachios, and saffron baked into a buttery pastry shell. Ancient sweet-savory tart that blends pork with dried fruits and warm spices.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Rich Brazilian chocolate cake baked in a tube pan with two kinds of chocolate melted into strong coffee. Intensely fudgy with a tender crumb, finished with a simple dusting of powdered sugar.

Tender yeast rolls swirled with cinnamon, brown sugar, and pecans, shaped into unique butterflies. A showstopping sweet bread for brunch gatherings or holiday breakfast tables.

Puffy broccoli souffle with Parmesan and a mayonnaise-based sauce, baked low and slow until golden. An elegant vegetable side that rises to any occasion.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Double pecan pie recipe that makes two pies from one batch of filling. Dark corn syrup, butter, and two cups of chopped pecans with a two-temperature bake.

Steamed molasses brown bread with raisins, graham flour, and cornmeal. The classic New England Boston-style bread, slow-steamed to a moist, dense crumb.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Surprise your family at the next reunion with this decadent cake everyone will enjoy!

Kalitsounia me kanella, sweet Greek cheese pastries filled with ricotta, cinnamon, and sugar, folded into half-moons and dusted with powdered sugar. Traditional Cretan Easter sweet with a tender pastry shell.

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry, they are sent to the stores frozen and ready to cook.

A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.