10,000 back recipes

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

Classic Cantonese egg foo yung loaded with roast pork, napa cabbage, mushrooms, and water chestnuts. A crispy, golden Chinese-American omelet ready in under an hour.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.

Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Let this scrumptious dish become one of your crockpot recipes that your family and friends will want to get their hands on.

Baked black bean quesadillas stuffed with mashed beans, tomato, cilantro, olives, spinach, and pepper jack soy cheese on whole wheat tortillas. Vegan-friendly and ready in 30 minutes.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

A simple and delicious dish that doesn't take long to make and easily satisfies your hunger!