10,000 block recipes

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Fresh lima beans simmered with sliced smoked sausage, onions, and bacon drippings. A no-fuss Southern one-pot meal with big smoky flavor.

Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

Add a new kind of kick to your chicken with this succulent dish made with garlic cloves and a bit of lime.

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

Cornmeal-crusted buttermilk chicken cutlets pan-fried until crispy and served with a creamy buttermilk pan gravy. A Southern-style skillet dinner ready in 35 minutes.

Crisp cucumbers and juicy tomatoes coat tender penne in a tangy dill-lemon dressing that gets better as it sits in the fridge.

Add a fruit explosion to your succulent pork chops with this tasty recipe that will have everyone licking their chops!

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

No-cook Mediterranean fettuccine with sun-dried tomatoes, black olives, fresh basil, mozzarella, and lemon zest. Hot pasta melts the cheese and warms the sauce. The sun-dried tomato oil is the only dressing you need.

Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.