10,000 back recipes

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Rosemary hash browns with soft scrambled eggs make a diner-style breakfast plate, with golden potatoes scented with rosemary and onion alongside creamy, just-set eggs. A hearty morning from one skillet.

Homemade ketjap manis (Indonesian sweet soy sauce) from dark brown sugar, soy sauce, molasses, galangal, and cilantro. Stores for months at room temperature.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Tender red potatoes get dressed in a tangy yogurt-mayo blend spiked with fresh dill, red wine vinegar, and sharp red onion for a lighter potato salad that's creamy without being heavy.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

Brie quesadillas with jalapeño-plum salsa bring creamy, buttery cheese together with sweet-tart stone fruit and a kick of chili. A 30-minute appetizer that punches way above its weight class.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.