10,000 added recipes

Horseradish applesauce: a sweet-and-sharp two-ingredient condiment that wakes up roast pork, ham, or veal. The grandparent of every modern fruit-and-heat sauce.

A simple crockpot recipe that creates a delicious spaghetti sauce that can be served with any type of pasta.

Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.

Slow cooker honey glazed ham cooked in lemon-lime soda with a honey-mustard-clove glaze. A hands-off crockpot ham for holidays or Sunday dinner.

Three-ingredient vegan black bean dip with garlic and chunky salsa. No cooking required, ready in 15 minutes. Scoop it up with veggies or toasted tortilla chips.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

This delicious chili is full of all kinds of yummy goodness, it fills you up and well satisfies your palate as well.

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Toad in the hole, the British pub classic. Browned sausages baked into puffy, golden Yorkshire pudding batter for a crackly-edged Sunday supper. Served with Dijon mustard.

Giant pork meatballs with water chestnuts and ginger, fried until crusted and braised for 2 hours on napa cabbage in a clay pot. A classic Shanghai comfort dish that melts in your mouth.