10,000 salted egg recipes

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.

Chicken breasts stuffed with an orzo, anchovy, basil, and garlic filling, wrapped in their own skin and baked in Marsala and balsamic. A refined Italian dinner for adventurous home cooks.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Turkey loaf with spinach is a lean food-processor meatloaf: pureed turkey breast with carrot and onion wrapped around a spinach-Parmesan filling, baked into a pinwheel-sliced main. Low-fat, high-protein, and elegant enough for company.

Maple praline biscotti loaded with toasted pecans, flavored with maple extract, and dipped in a maple powdered sugar glaze. Twice-baked for a crispy snap.

Fresh peach cobbler with four variations: classic Southern cobbler with batter underneath and hot syrupy peaches poured over top. Swap peaches for blueberries, strawberries, apples, or blackberries.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Peaches and cream cheesecake bars: a vanilla pudding-spiked cake base topped with sliced peaches and a dollop-and-swirl cream cheese layer, dusted with cinnamon sugar. Sheet pan dessert that feeds 16.

A unique and wonderful salad that is perfect for the backyard barbecue.

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Love apricots, and this double apricot bread was right up to my ally. The bread was so moist and delicious. Breakfast, snack, or dessert. Yum, yum!

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Belgian waffles using flour, salt, and liquid egg substitute, crisp-edged from the waffle iron and topped with whipped cream. A light brunch favorite.

Ginger icebox cookies with molasses, three teaspoons of ground ginger, and a slice-and-bake method. Make the dough ahead, chill, and bake crisp rounds whenever you want fresh cookies.