2,429 wafer recipes

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.

Vegetable baked fish sandwiches a fillet between layers of sliced zucchini, peppers, tomato, and onion, baked together so the vegetables steam the fish into flaky tenderness.

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Chunky beef posole chili built on tender chunks of browned beef shoulder with jalapeno, cumin, and tomatoes, thickened with grits for a corn-rich body. Topped with cilantro, scallions, sour cream, and tortilla.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Skillet barbecue franks simmered in a quick ketchup sauce with chili powder, soy sauce, and hot pepper sauce. A 25-minute dinner the whole family will eat.

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.