2,428 wafer recipes

Pork and ginger dumplings shaped into open-topped cups, topped with diced carrot for color, and steamed for 20 minutes. A classic Chinese shao mai dim sum recipe you can make at home in 30 minutes.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

If you don't have time for dinner, try this succulent dish made with fish fillets and lobster tails.

Giant stuffed bread loaf filled with ham, salami, Swiss, cheddar, caramelized onions, and mustard, baked until golden and sliced into hearty portions.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Hamburger pizza with a quick Bisquick yeast crust topped with seasoned ground beef, tomato sauce, oregano, mozzarella, and Parmesan. Two pizzas in one hour.