10,000 sugar recipes

Soft, pillowy dumplings simmered in a bubbling blueberry sauce. This old-fashioned comfort food recipe uses just 8 pantry staples and comes together in under 45 minutes.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Old-fashioned spice cake loaded with cinnamon, cloves, nutmeg, allspice, and ginger, plus chopped nuts and plump raisins baked into a tender loaf with a wooden-skewer-clean crumb.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Reduced-fat carrot cake swaps most of the oil for prune purée, then layers three moist spiced cakes with light cream cheese frosting. Toasted walnuts, grated carrots, and crushed pineapple build full carrot cake flavor with less fat.

Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Old-fashioned cooked fondant made from scratch with sugar, cream, and butter. Silky smooth candy base for truffles, mints, and filled chocolates. A real confectioner's skill worth learning.

Mix-in-pan carrot cake: stir all ingredients directly in the baking pan with a fork, no extra bowls or mixers. Spiced with cinnamon and allspice, topped with classic cream cheese frosting.

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.

First-rate carrot cake folds shredded carrots, crushed pineapple, coconut, and walnuts into a moist buttermilk batter. Topped with orange-spiked cream cheese frosting for the ultimate spring dessert.

Grand Ghirardelli fudge cake: a deeply chocolate two-layer cake made with premium cocoa for fudgy crumb and rich flavor. Bakery-quality chocolate cake from your home oven.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.