10,000 sake recipes

Baked Cornish game hens stuffed with a buttery mushroom, celery, and herb mixture and roasted low until tender, then blasted hot to crisp the skin. Individual servings ready for a dinner party.

Polish-style baked pork loin roasted with shredded apples, onions, brown sugar, and ginger. Includes oven and crockpot slow cooker instructions. A sweet and savory roast with natural pan juices.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Angel food cake hollowed out and stuffed with whipped cream, pineapple, strawberries, coconut, and blueberries, then frosted and topped with kiwi. A stunning no-bake dessert that feeds a crowd.

Italian focaccia studded with olives, pine nuts, and roasted red peppers, finished with fresh basil and cracked pepper. A puffy, dimpled flatbread perfect for antipasto boards and sandwich bases.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

New Year's Eve chocolate clock cake stacks three layers of egg-white sponge with stovetop chocolate cream filling and Hungarian chocolate frosting, then iced with a clock face for the midnight countdown.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

Whole lobsters split and stuffed with crab meat, buttery bread crumbs, tomalley, and coral for the ultimate seafood feast. A New England classic that's worth every minute of prep.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

Old-fashioned chocolate buttermilk cake made with lard for an impossibly tender crumb, topped with glossy fudge frosting. A vintage recipe your great-grandma would recognize.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Diabetic-friendly yellow cake made with sugar substitute, egg whites, and a fluffy seven-minute frosting. A lower-sugar birthday cake with tender crumb and pillowy frosted top.

Lemon-lime poke cake with lime gelatin soaked into a lemon cake mix, topped with a fluffy lemon pudding whipped topping. A retro refrigerator sheet cake served chilled.