10,000 salted recipes

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

If you're a fan of cabbage you will love this succulent dish that will make your crockpot and your tummy feel special.

German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe

Enjoy this buttery and moist fresh cherry bread, happy baking!

Super moist and chocolaty sponge cake with a hint of coffee flavor.

Indian-style stir-fried potatoes with freshly ground black pepper and cilantro. A five-ingredient vegetarian side dish using pre-boiled potatoes, ready in 15 minutes.

Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.

English toast turns split English muffins into baked French toast, soaked in a cinnamon-vanilla custard and baked cut-side-down in butter until golden and crisp. A hands-off, crowd-sized breakfast, no skillet flipping.

Pavlova, a crisp meringue shell with a soft, marshmallowy center, piled with billowy whipped cream and fresh berries. Cornstarch and vinegar give it that signature melt-in-the-mouth interior. An elegant summer dessert.