10,000 back recipes

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

A simple and easy-to-prepare main dish pasta featuring a cooked red pepper sauce that coats the robust and hearty rigatoni pasta topped with olives.

A light yet delicious Chinese dumpling soup. The dumpings are made with several kinds of veggies, smoked tofu, shiitake mushrooms, water chest nuts, and black fungus, tossed with soy sauce, rice vinegar, sesame oil. Simply wrap it up with store-bought wonton or dumpling wraps.

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.

Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Boiled new potatoes coated in a simple milk-based white sauce thickened with flour and seasoned with salt and pepper. An old-fashioned, budget-friendly side ready in about 10 minutes with six ingredients.

Three-ingredient vegan black bean dip with garlic and chunky salsa. No cooking required, ready in 15 minutes. Scoop it up with veggies or toasted tortilla chips.