10,000 black recipes

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.

Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.

Layered casserole with seasoned ground beef, roasted broccoli, sharp cheddar sauce, and a crispy hash brown potato topping. Feeds 8 hungry people and brings serious weeknight comfort.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

A marinated pork roast that fit for any Sunday dinner.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.