10,000 block recipes

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

This tuna dish is made with a creamy thick white sauce that can be served over mashed potatoes or rice.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Sea bass fillets baked over a bed of black olives, garlic, oregano, basil, and parsley, basted in vegetable stock. A Mediterranean-inspired Turkish fish dish that's low calorie, high flavor, and effortlessly elegant.

Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.

This is like a very thick chicken soup and the basil makes this delicious!

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.

Portuguese bacalhau casserole with salt cod, potatoes, and onions layered and baked with bread crumbs, garnished with olives, hard-boiled eggs, and fresh parsley.

Slow-roasted marinated turkey breast baked in a roasting bag with apple cider vinegar, coarse black pepper, and oil. Low and slow for 4-5 hours until fork-tender and juicy.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.