10,000 salted egg recipes

Dill onion bread bakes a tangy yeast loaf with cottage cheese folded into the dough for moisture, plus toasted dill seed and minced onion for a savory aroma. Brushed with butter and salt while warm. A retro church-cookbook classic.

Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Turkish firinda pilav layers tomato-rice cooked in beef broth with peas and carrots inside a puff pastry lattice. Savory rice pie with golden flaky crust.

Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.

Triple wheat-honey muffins with whole-wheat flour, wheat bran and cooked wheat flakes for a hearty, high-fiber breakfast. Naturally sweetened with honey.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.

Traditional baked Christmas pudding with candied fruits, pecans, molasses, and warm spices, served with brandy sauce. A festive holiday dessert with an optional flambé presentation.

Basque-style eggplant casserole with egg-dipped fried slices layered under a slow-simmered tomato sauce with peppers, mushrooms, and garlic, topped with Parmesan and melted Swiss cheese.

Oatmeal snickerdoodles cross a chewy oatmeal cookie with a classic cinnamon-sugar snickerdoodle. Five dozen cookies, ten-minute bake, plenty for the cookie jar or to share.

Basic chocolate cake made with melted unsweetened chocolate, buttermilk, and cake flour for a moist, tender two-layer cake. A reliable foundation for any frosting.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Citrus-kissed cookies with white chocolate chips, orange zest, and walnuts. Soft, buttery dough bakes in 8-10 minutes for 54 tender cookies.

A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.

Roquefort meatballs in sour cream gravy, made with crumbled blue cheese mixed into the ground beef and pan-fried, then simmered in a creamy pan sauce. Serve over noodles or rice.