10,000 fresh recipes

Fresh apple cake with macerated apples that release their natural juices into the batter for an extra-moist crumb. Cinnamon, allspice, and chopped nuts in a simple loaf or tube pan. The fall apple cake worth pulling out the bushel.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Fresh ginger cheesecake with a ground pecan crust, featuring three forms of ginger: preserves, ground, and fresh grated. A rich, spicy cheesecake baked low and slow, garnished with candied ginger.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Fresh jalapeno corn muffins fold whole corn kernels, minced jalapeno, and shallot into a buttermilk-cornmeal batter for a sweet-spicy breakfast or chili-side muffin. Freezes beautifully.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Homemade pizza crust mixes Parmesan and Romano cheese right into a soft bread machine dough for an extra-savory base. Roll, top, and bake into golden, cheese-flecked pizza.

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Cheddar cheese biscuits brushed with fresh garlic butter, a quick copycat of Red Lobster's Cheddar Bay biscuits made from biscuit mix. Drop-and-bake, golden, and ready in about 25 minutes.

Pan-wilted winter greens with fresh ginger using spinach, kale, and Swiss chard steamed together in ginger water. Four ingredients, five minutes of cooking, no oil needed.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

Bread that is baked on a sheet pan with an Italian twist.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Fresh tomato basil pasta with a no-cook summer sauce: ripe tomatoes, fragrant basil, and garlic marinated in olive oil, then tossed with hot pasta. Light, bright, and ready in the time it takes to boil noodles.