10,000 tater recipes

Honey oat bread with a golden egg-wash crust and oat bran topping. A well-tested recipe with detailed tips for kneading, freezing half the dough, and steam-baking crusty loaves.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Minced shrimp, bacon, and water chestnuts shaped into bite-sized balls and fried golden in a wok. Crunchy outside, tender inside, these make a crowd-pleasing appetizer.

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.

Cheesy chili rice skillet made with canned chili, tomatoes, instant rice, and melted process cheese in 15 minutes. A fast one-pan weeknight dinner with 5 ingredients.

Four-layer maple walnut torte with a chocolate-coffee-toffee filling and whipped frosting. Vintage potluck cake that splits two layers into four for impressive presentation.

Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Lo bak go (turnip cake) loaded with Cantonese sausage and dried shrimp, steamed until silky and firm. Slice and pan-fry for golden crispy edges that make this dim sum classic irresistible.

Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

St. Louis-style ham chowder with bacon, new potatoes, celery, and milk thickened with a sherry-flour slurry. A hearty Midwestern potato chowder with smoky bacon depth and a touch of dry sherry warmth.