10,000 andre recipes

Jezebel sauce is the Southern sweet-and-fiery condiment that stirs together fruit preserves, marmalade, dry mustard, and horseradish in 10 minutes flat. Pour it over cream cheese with crackers or serve it alongside baked ham.

Paella burgers: ground chicken, chopped chorizo, and shrimp patties flavored with saffron, garlic, and pinot noir, grilled and stacked on sourdough rolls with charred onion, red pepper, and a saffron aioli.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Classic creme brulee with fresh fruit made using a stovetop double boiler method. Rich egg yolk custard topped with caramelized brown sugar and served with strawberries or peaches.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

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.

Protein-packed cinnamon oatmeal pudding with eggs stirred right into the oats. Topped with dried cranberries and milk, this quick healthy breakfast is ready in 12 minutes.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Thinly sliced Granny Smith apples layered with cinnamon and brown sugar, blanketed in cheese, and baked in a rich egg-cream custard. This sweet-savory apple quiche is brunch at its most unexpected.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.