8,300 sugar recipes

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Try to make your own cheese, it sounds a little bit crazy, but the homemade cheese tastes a lot fresher and more tasty; it can be used in lots of recipes!

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.

Hot mulled spice mix with whole cinnamon sticks, star anise, cloves, allspice, coriander seeds, dried lemongrass, mint, and orange zest. Make a big batch for mulled wine, cider, and warm holiday drinks.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

A low-calorie party dip made from cottage cheese, garlic, parsley, white wine vinegar, and Italian seasoning. No cooking, just mix and chill. Light enough for any diet, flavorful enough for any crowd.

Having a few guests over for dinner? Serve these delicious snacks that will have people sending compliments to the chef!

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Classic beaver tails prepared the way old-time trappers did: blistered over hot coals, peeled, then roasted or boiled until tender. A traditional wild game preparation passed down through trapping cultures.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Mississippi Mist Pie with fresh strawberries hidden under a lime cream cheese filling in a vanilla wafer crust. A no-bake showstopper with creme de menthe and piped whipped cream.

Chewy peanut butter bars stacked in three layers: a buttery cookie base, a gooey marshmallow middle, and a crunchy peanut butter, rice cereal, and peanut topping. A potluck and bake-sale crowd-pleaser.