10,000 black recipes

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!

Tender microwave salmon ring with bread crumb texture and curry-lemon flavor, topped with creamy dill sauce for retro-style fish dinners in 25 minutes.

Noodle pie layered with ham, sour cream, onion, and butter in a double-crust pastry shell. An old-school savory pie that works hot or cold.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Add a kick to your chicken with this simple recipe that is just in time for those summer barbecues!

This is a easy good and tasty way to prepare a lemon chicken.

Hungarian chicken paprikash simmers bone-in chicken with sweet paprika, onions, peppers, and tomato, then finishes with a sour cream sauce. Traditional one-pot dinner served over noodles or dumplings.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Crustless squash quiche with yellow summer squash, onion, eggs, and cheese. No heavy cream, no pie crust, just a light and satisfying low-calorie quiche baked in a pie pan.

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.