10,000 back recipes

Hearty crustless quiche with hash brown potatoes, cheddar, cottage cheese, and crispy turkey bacon. Ten minutes to prep and it feeds six hungry people.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Lemon-garlic chicken with roasted broccoli, zucchini, and bell peppers. A healthy sheet pan dinner tossed with fresh thyme and lemon zest. Two pans, one meal.

This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

This is as good as any Italian sandwich I have eaten in Chicago! Even my grandkids loved it! PK

Mexican red snapper tostadas with herb-poached fish, fried tomato-olive topping, and shredded lettuce on crispy tortillas. A traditional Huachinango preparation from scratch.

This recipe is so quick and easy to make, and it is loaded with flavor.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.