10,000 recipes
James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.
Delicious and wholesome scones that are perfect for breakfast or snack.
Make the tastiest cinnamon rolls in the world with this simple recipe that will find its place in your cookbook.
Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.
Three-ingredient microwave fudge spiked with bourbon and a hint of orange extract, set on a bed of slivered almonds. Rich, boozy, and ready in 10 minutes.
With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.
The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.
Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.
Buttery carrot souffle pureed until silky and baked with a crunchy brown sugar corn flake topping. Sweet, savory, and the side dish everyone fights over at holiday dinners.
Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.
Easy and simple recipe that allows the venison loin to be the star.
Don't let your crockpot collect dust. Instead use it to create this cheesy, scrumptious dish that is bound to be your family's favorite.
Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.
Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.
This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.
Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.