10,000 salted egg recipes

Savory vegetarian pie with a crescent roll crust brushed in Dijon mustard, filled with sautéed zucchini, onions, Italian herbs, and gooey mozzarella. A shortcut dinner that tastes homemade and feeds a crowd.

Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.

Layered artichoke quiche with Swiss cheese, tarragon, and nutmeg in a flaky pie crust. A savory brunch centerpiece that comes together in minutes.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.

Salmon Quiche with Mushrooms and Horseradish recipe

Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.

Why go to a fancy restaurant when you can enjoy this succulent seafood dish that is perfect for a romantic dinner with your loved one.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

Awesome White Chocolate Chip Cookies with Macadamia Nuts recipe

Try this easy to follow crockpot recipe to create a wonderful smell that's perfect for Thanksgiving.

Big-batch spaghetti and meatballs for feeding a crowd. Homemade tomato sauce and 48 baked meatballs that freeze beautifully. Easy to double or triple for potlucks and parties.

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

Pumpkin chiffon praline pie with a buttery brown sugar pecan praline baked into the crust, plus a light gelatin-set pumpkin chiffon filling lifted with whipped meringue.