10,000 tater recipes

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Russian-style black bread with rye flour, dark molasses, unsweetened chocolate, and bran. A dense, dark-crumbed yeast loaf for hearty sandwiches and slathering with butter. Makes two loaves.

Baked acorn squash halves stuffed with crushed pineapple and cinnamon. A diabetic-friendly side dish steamed in a water bath until fork-tender and naturally sweet.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.

Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.

Pork meatballs with shiitake mushrooms, water chestnuts, and ginger, rolled in soaked rice and steamed until the grains turn translucent. A classic Chinese dim sum appetizer that's as fun to make as it is to eat.

Cool Whip graveyard dessert layers a chocolate wafer crust, creamy cheesecake filling, orange gelatin, and whipped topping dusted with cookie dirt. Easy Halloween party dessert.

Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

Honey-sweetened brown rice batter bread leavened with yeast and baking powder, no kneading and no wheat. A gluten-free quick loaf that slices clean and toasts well.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Caramel banana nut loaves using cake mix and pudding mix for extra moisture, loaded with real mashed bananas and walnuts, topped with a homemade caramel frosting.