10,000 added recipes

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

Harvest medley: a rice cooker one-pot meal with eggplant, tomatoes, chickpeas, and herbed rice. A vegan weeknight dinner that cooks hands-free in 30 minutes.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

A succulent and savory chicken dish that doesn't take a lot to make, just ask your crockpot!

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Creamy potato soup topped with strips of smoked trout and fresh watercress. Pureed with whipped cream and calf broth for a velvety, smoky bowl that pairs beautifully with crusty bread and cold beer.

Slow cooker Beef Bourguignon marinated overnight in red wine with thyme, then braised with bacon, mushrooms, and onions for 8 hours. Classic French comfort, zero babysitting required.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Old-fashioned cinnamon breakfast cake with brown sugar, raisins, and a buttery cinnamon-sugar crust. Ready in 30 minutes with simple pantry staples.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.