10,000 sugar recipes

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Thai-inspired beef and noodles with a sherry-soy-ginger marinade that doubles as the pan sauce. Quick sear on sirloin, fast cornstarch reduction, weeknight dinner ready.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Thai-style bananas simmered in sweetened coconut milk with a pinch of salt. A 4-ingredient dessert that doubles as a hot or cold treat, ready in 25 minutes.

Rolled veal scallops with prosciutto: pounded veal cutlets spread with sage-garlic butter, layered with prosciutto and fontina, rolled, skewered, and broiled. Italian saltimbocca on a stick.

Kalamarakia me krassi, Greek squid braised in red wine with olive oil, sugar, and parsley. Just 5 ingredients simmered for an hour until the squid turns melt-in-your-mouth tender.

A moist English gooseberry cake scented with elderflower and dark muscovado sugar, served warm as a pudding with cream. A traditional Wiltshire bake for Whitsun celebrations.

Cheese hoosies are crispy slice-and-bake cheese crackers made with sharp American cheese, butter, flour, and a dash of cayenne. Dusted with sugar for a sweet-savory bite.

Pork, chicken and shrimp fried rice, optionally with oysters!

Savory minced beef nestled in a flaky base with a golden puff pastry top creates individual handheld meat pies that bring British pub food straight to your kitchen.

Simple old-fashioned oyster stew made with milk, celery, flour, and plump fresh oysters. A creamy, briny Southern comfort classic for two.

Layer spinach, fennel, salami, and ricotta-pesto filling in a towering savory pie wrapped in buttery homemade crust for an Italian feast that feeds a crowd.

Filipino calamari stew with squid simmered in garlic, vinegar, soy sauce, and pepper: tender in 10 minutes, served immediately while still hot and tangy.

Pork shoulder strips cook in the microwave with orange juice and soy sauce, then get tossed with water chestnuts, bean sprouts, and Napa cabbage in a cornstarch-thickened sauce. Serve over rice.

Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.