875 salted egg recipes

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Old-fashioned mincemeat drop cookies with a simple shortening-sugar dough and a full cup of prepared mincemeat. Fruity, spiced, and ready to bake in minutes.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Kasha burgers bind toasted buckwheat groats with sauteed mushrooms, onions, and egg whites for a hearty vegetarian patty. A nutty, gluten-free meatless burger with deep earthy flavor.

Oslo twists are Norwegian fried cookies with crisp, blistered dough twisted through a center slit. Dusted with powdered sugar, this old-world treat shatters at first bite.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe

Crispy, lacy fried pastry cups made with a timbale iron and a simple batter of flour, egg, and milk. Fill them sweet or savory for an elegant presentation that looks way harder than it is.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Minced shrimp, bacon, and water chestnuts shaped into bite-sized balls and fried golden in a wok. Crunchy outside, tender inside, these make a crowd-pleasing appetizer.

Wespennester (wasp nests), a rare traditional German fried pastry from the Oberallgau region. Batter layers are built on wooden spoon handles and filled with honey.

Old-fashioned squirrel pot pie with tender wild game, sliced potatoes, and handmade dough squares simmered in rich broth. A hearty Appalachian tradition that turns a day's hunt into a soul-warming supper.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.