10,000 sante recipes

Traditional New Year's portzelky cookies are pillowy fried dough studded with plump raisins, dusted with icing sugar for celebration breakfasts.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Norene's chicken soup is old-school Jewish penicillin: whole hen simmered slow with carrots, celery, onion, and fresh dill until the broth turns golden. Stovetop or microwave method.

Chinese-American almond cookies with butter, ground almonds, and almond extract for double the nutty flavor. Egg-washed and baked golden, these are the takeout-restaurant cookies you can finally make at home.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Enjoy an authentic Italian dinner today with this delicious recipe that will have you savoring every forkful!

Enjoy the sunshine with this soft and delicious bread that's made with orange juice.

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

Breaded round steak browned in bacon drippings, then baked low and slow with Parmesan, oregano, and whole onions. A hearty country-style cube steak dinner that turns a tough cut tender in about an hour.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.