10,000 black recipes

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Pizza dough gets piled high with crab, tiny shrimp, pineapple chunks, mushrooms, olives, and two kinds of melted cheese for a seafood-loaded pie that bakes in 30 minutes.

Nutty rice loaf: a vegetarian baked loaf of brown rice, zucchini, walnuts, cheddar, and herbs. A meatloaf-style supper that's hearty, sliceable, and adapts to whatever's in the fridge.

Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.

Mushroom and bacon stuffing with sage, marjoram, and bread cubes cooked in bacon drippings. Enough to fill a 12 to 14 pound Thanksgiving turkey.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Polish stuffed mushrooms filled with sauteed onion, chopped stems, hard-boiled egg, sour cream, and breadcrumbs, topped with Gouda cheese and baked until bubbly.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.