10,000 tater recipes

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Easy homemade pie crust made with just flour, salt, shortening, and ice water. This no-fuss recipe comes together in minutes and bakes up flaky and tender, enough dough for a double-crust pie.

Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Basic pickled eggs in classic bar-style brine with white vinegar, water, sliced onion, and yellow peppers. A traditional big-batch tavern recipe that gets sharper and spicier the longer it sits.

Irish gammon steaks grilled with butter and served with a whiskey, brown sugar, and onion gravy. A classic pub-style ham dinner ready in 25 minutes. Serve with peas and sauteed potatoes.

Authentic Chinese pancakes (Mandarin pancakes) made with just flour, hot water, and sesame oil. The double-pancake rolling technique gives you paper-thin, pliable wrappers for Peking duck or moo shu.

Famous Bundt rum cake made with yellow cake mix, vanilla pudding, and dark rum in both the batter and a buttery rum glaze. A boozy, moist party cake with chopped pecans.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Firm, creamy finger Jello made with whipping cream for an opaque, sliceable texture. Cut into shapes with cookie cutters for holidays, parties, and kid-friendly snacks.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Vegan tofu cheesecake blends silken tofu with lemon, vanilla and sugar into a creamy, dairy-free filling that bakes up smooth and sliceable. No cream cheese, no eggs, just a blender and a crumb crust.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.