10,000 sante recipes

Crock-made crystal sweet pickles brined for 2 weeks, then dressed in a cinnamon and clove vinegar syrup over 5 days. A labor of love from grandma's kitchen that yields jars of glass-clear, spiced pickles.

Become a seafood lover and try this unique and scrumptious dish made with garlic, tomatoes and fresh squid.

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

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

Hunkar begendi, a classic Turkish dish of smoked eggplant folded into a creamy bechamel sauce with mozzarella and nutmeg. Smoky, silky, and rich from charring the eggplant whole.

Add a new flavor to your shrimp with this succulent recipe that is bound to be even your Grandpa's new favorite!

Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Whole wheat funnel cakes sweetened with honey and fried into crispy spiral sculptures. A nuttier, heartier twist on the classic fair treat.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Poor man's shrimp transforms cubed salmon into shrimp-like bites by quick-poaching in heavily salted water. A vintage frugal cooking trick that yields firm, pink, shrimp-textured salmon for cocktails or salads.

German baked spinach with Emmentaler cheese, sauteed in butter with onion and garlic, seasoned with nutmeg and paprika. A bubbly, cheesy vegetable gratin from the German kitchen.