10,000 block recipes

Bangin' Bart is a home cook's take on Baigan Bartha, the Indian eggplant and tomato stew slow-cooked until thick enough to use as a dip. A simple, vegan, one-pan dish with deep flavor.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.

Pan-seared peppered swordfish with a fresh orange, red onion, and cilantro salsa. Bold black pepper crust meets bright citrus salsa in a 30-minute light dinner.

Seared bay scallops glazed with a reduced vermouth and lemon sauce, finished with fresh dill and cracked pepper. A light, elegant 20-minute seafood dish with bright, clean flavors.

Slow cooker lasagna with a homemade white sauce, ground beef, tomatoes, Italian seasoning, and mozzarella cheese. All the layers without heating up the oven.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

Pan-seared salmon over a vibrant asparagus cream sauce, made by pureeing tender asparagus tips with butter and infusing the stalks into cream. An elegant, restaurant-style spring plate.

Crab imperial with flaked crab meat, mayonnaise, and stiffly beaten egg whites baked under golden bread crumbs. A Chesapeake Bay classic that's ready in under an hour with just 5 minutes of prep.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.

Low-fat scalloped potatoes with just five ingredients, no cream or cheese. Thinly sliced potatoes and onions bake in milk until tender, while the potato starch thickens it into a creamy sauce.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.