10,000 salted egg recipes

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

Festival eggs are a Mexican-style migas breakfast with crispy tortilla strips, tomatoes, jalapeno, and cilantro scrambled with eggs and topped with melted Colby cheese.

Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.

Fluffy and buttery cake with creamy and smooth filling, it's an absolute indulgence.

Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.

Old-fashioned Southern sour cream cookies with chopped walnuts and a cinnamon-sugar crunch. Soft, cakey, and perfect for cookie swaps, these drop cookies freeze beautifully and make 3 dozen in just 30 minutes.

Grandma's butterscotch cream pie features a silky dark brown sugar custard cooked stovetop, poured into a flaky shell and crowned with billowy whipped cream. Old-fashioned pure butterscotch.

Indian-spiced carrot cake with cardamom, ghee, pistachios, almonds, and raisins topped with edible silver foil. A fusion of classic carrot cake and Indian halwa flavors.

Spicy tamale pie with simmered beef chuck and pork shoulder, dried chile gravy, raisins, and olives under a cornmeal masa-style crust. Tex-Mex history on a plate.

A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.

Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.

What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.

Oyster noodle casserole layers tender egg noodles and shucked oysters in a cayenne-spiked cream sauce, topped with buttery breadcrumbs. An old-fashioned coastal comfort bake.