10,000 added recipes

Overnight sourdough cornmeal cakes griddled to crispy-edged breakfast glory. Mix the batter before bed, let it rise, and cook on a hot griddle come morning. Six ingredients, zero fuss.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Mai Mai sweet potato pie with coconut milk, maple syrup, orange juice, crystallized ginger, and walnuts in a coconut-maple crust. Topped with orange-scented whipped cream.

High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.

Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.

It's hard to resist a slice of this yummy cake for breakfast with your morning coffee.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Creamy sausage broccoli chowder with kielbasa, potatoes, corn, and red peppers in a rich cream of broccoli and chicken broth base. Hearty weeknight soup.

Savory vegetarian pie with a crescent roll crust brushed in Dijon mustard, filled with sautéed zucchini, onions, Italian herbs, and gooey mozzarella. A shortcut dinner that tastes homemade and feeds a crowd.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Overnight yeasted pancakes with pure maple syrup and chopped walnuts. The fermented batter gives these a tangy, sourdough-like depth that regular pancakes can only dream about. Worth the wait.

Instead of going through the hassle of using the oven, use the crockpot to cook this savory and succulent dish that will have you licking your fingers.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Meatless potato and pinto bean chili spiked with jalapeño, cumin, allspice, and chili powder in a chunky tomato-vegetable broth. Filling, vegan, and on the table in an hour from one Dutch oven.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.