10,000 added recipes

Upside-down apple coffee cake with a sticky brown sugar, cinnamon, and pecan base under a tender sour cream batter. Flip it onto a plate and watch breakfast become the best part of everyone's morning.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Creamy chicken enchiladas filled with cream cheese, Monterey Jack, almonds, and green onions, baked in mild enchilada sauce and topped with avocado-sour cream. Enchiladas suizas in 30 minutes flat.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

Cincinnati-style chili with ground beef simmered in a sweet-savory sauce of cinnamon, allspice, cloves, cocoa-adjacent spices, and molasses, served over spaghetti with cheese and hot peppers. A Midwestern classic.

These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.

Mixed meat satay skewers of chicken, shrimp, and beef marinated in toasted coriander, cumin, garlic, fish sauce, and brown sugar, then grilled fast and served with peanut sauce. Thai-style street-food flavor at home.

Spiced turkey meatballs seasoned with cumin, coriander, and garlic, simmered in reduced turkey stock thickened with ground almonds and sweet corn. This Mexican-style albondigas soup is hearty, warming, and ready in an hour.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.

Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.

Hearty North African vegetable couscous with chickpeas, cabbage, turnip, squash, and tomatoes spiced with cumin, coriander, turmeric, and fresh ginger. A filling vegan one-pot meal over fluffy couscous.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.