10,000 sake recipes

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Whole wheat muffins with a sweet plum jam center baked until golden. A simple from-scratch breakfast muffin with a fruity surprise in every bite.

Moist carrot muffins featuring chopped apricots and avocado oil.

Chewy drop cookies loaded with chocolate-covered raisins and toasted almonds. Makes 5 dozen in just 25 minutes. A fun, crunchy cookie that kids love to help bake.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Buttery currant oatmeal muffins with walnuts, orange zest, pumpkin pie spice, and a cinnamon sugar top. Tender, warmly spiced breakfast muffins that bake in just 25 minutes.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Rich chocolate truffles with crunchy pecan centers, dipped in smooth melted chocolate and topped with chopped nuts. Easy microwave method makes 3 dozen elegant candies.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Oat bran muffins for a high-fiber breakfast, sweetened with honey and brown sugar. Egg whites and just a splash of oil keep them light, and one batter spins into raisin-nut, banana or blueberry.

Heath bar cookie bars with crushed toffee candy, pecans, and brown sugar in a streusel-topped batter baked in a pan. A chewy, butterscotch-flavored bar cookie with candy crunch.

Oat bran raisin cookies with rolled oats, brown sugar, walnuts, and the option to swap raisins for chocolate chips. A hearty, fiber-rich drop cookie with a chewy texture.

Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.