10,000 su gai recipes

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond "stems." A whimsical baking project kids will love.

Buttermilk biscuits make these cinnamon rolls super easy and my kids love them.

Spiced pound cake soaked with a fragrant orange-basil syrup. The warm syrup is slowly drizzled into the cake so it soaks deep into every slice, creating a moist, citrus-scented loaf with a hint of fresh herb.

Best homemade harvest apple pie: a tender egg-and-vinegar crust filled with cinnamon-spiced Granny Smith apples and a brown sugar crumb, splashed with cider and finished with pastry apple cutouts.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Whole apples wrapped in pastry and baked in cinnamon sugar syrup. Fill cored apples with spiced sugar and butter, wrap in pastry, bake in hot syrup.

Fresh cherries brined in a simple vinegar, water, sugar, and salt solution. Zero cooking, zero heat. Just jar them up and let time do the work.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.

A treasured memory of Christmas at Great-Aunt Elizabeth's house was a cookie that I never learned to eat in moderation. Although my mother warned me not to say anything, one of the first things I would say upon arrival was, "I'm hungry" hoping that these cookies would appear. Much to my delight they usually did, and in fact, began also to appear at Easter, the Fourth of July, Thanksgiving and any other time we got together to celebrate.

Forget the cinnamon bun, try this scrumptious dish that you can enjoy anytime of the day.