10,000 back recipes

Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.

Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Honey mustard chicken baked with country-style Dijon mustard, whole mustard seeds, honey, and black pepper. Five ingredients, one pan, and a sticky-sweet glaze that caramelizes during the hour-long bake.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

Cheesy popover ring built on classic French choux pastry, studded with sharp cheddar and baked into a golden, crackly wreath. Pull-apart bread for brunch, soup, or holiday tables.

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Crispy bacon and garlic bread crumb topper with Italian seasoning, made in the microwave. Sprinkle over green beans, broccoli, Brussels sprouts, or any casserole.

Large-batch cream of potato soup made with instant potatoes, bacon, and dry milk powder. A quick, creamy soup for feeding a crowd.

Homemade refried pinto beans with chili powder and cumin, cooked in lard for authentic Mexican flavor. Ready in under 10 minutes from cooked beans.

Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Slow cooker black beans simmered all day with whole tomatoes, onion, garlic, green peppercorns, and cumin. Six-ingredient vegan dinner with monastic simplicity and big flavor.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.