204 scald recipes

Classic beef chili with crushed tomatoes, kidney beans, and an 8-tablespoon hit of chili powder warmed up with cumin, coriander, and allspice. Simmered until thick and adjustable from mild to wildfire.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

Enjoy this Portuguese favorite that can be served plain or with any type of spread.

Traditional yeasted hamantaschen for Purim, a sweet egg-rich yeast dough folded into the iconic three-cornered hat shape around poppy seed or fruit filling. The Old World version, not cookie dough.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Overnight yeast waffles, the classic raised breakfast batter mixed the night before. Tangy, light, and crisp at the edges thanks to a slow yeast rise instead of baking powder.

Inexpensive and easy to make cream of celery soup, low-salt if you like it's up to you. We frequently use this in recipes that call for canned cream of celery soup.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Homemade Cream of Potato soup that's rich silky and smooth. Best of all, there's no cream!

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Fruit bread made with Grape-Nuts cereal, raisins, and orange zest. The cereal softens in scalded milk to create a hearty, nutty-textured quick bread with a citrus lift.