10,000 added recipes

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Pineapples, sweet potatoes and macadamia nuts highlight this Hawaiian style potato salad.

An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.

A quick and healthy fruit breakfast smoothie recipe that's ready in under 5 minutes.

Cinnamon raisin French toast soaked in a buttermilk-egg custard with vanilla and nutmeg, pan-fried in butter until crisp and golden. Served with date-nut butter and powdered sugar.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Mom's best cake doughnuts: old-fashioned fried cake doughnuts with cinnamon and nutmeg in the dough. Crisp outside, tender inside, ready in 30 minutes.

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla in a flaky crust. Creamy, custard-like filling baked until set. A Southern holiday classic.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Tex-Mex double-crust beef and bean pie stuffed with ground beef, kidney beans, black beans, cheddar cheese, and chunky picante sauce. Topped with sour cream and olives for the ultimate taco night twist.

Quick guacamole dip with mashed avocado, mayo, tomato, green chili, and lemon. 5-minute creamy version that stretches one avocado for a crowd.

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.