10,000 back recipes

Vegan brown rice and wheat berries cooked together in one pot with sauteed scallions. A chewy, nutty whole grain side dish with hearty texture from the wheat berries.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Start up the barbecue in your crockpot with this dish made of succulent beef and a variety of spices.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Fresh apples and raisins are mixed together with a dressing of sour cream, yogurt and balsamic vinegar. It's creamy, refreshing and delicious.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Crispy Pakistani chicken potato kababs with green chilies and fresh coriander, coated in breadcrumbs and pan-fried golden. Serve hot with chutney for a street-food experience at home.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.

Oysters and wild rice casserole, a Southern holiday-style bake with plump oysters, nutty wild rice, sage, thyme, and a buttery Ritz cracker topping.

A quick and simple recipe that's perfect for a light lunch at work or at home.

Mexican-style hand-shredded beef brisket: rubbed with garlic, onion, oregano, and cumin, foil-roasted then broiled. The foundation for tacos, burritos, and enchiladas.