10,000 block recipes

It's so quick and easy to make your own breakfast sausage, perfect for homemade sausage and egg on a biscuit. Even better you control the salt, never buy store-bought again.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Venison and wild rice stew inspired by Plains Tribes cooking. Slow-simmered shoulder with onions until fork-tender, then finished with wild rice. Just six ingredients.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Homemade potato gnocchi from scratch, made with baked rather than boiled potatoes for a light, fluffy texture. Pillowy little dumplings ridged on a fork, boiled until they float, ready for any sauce you love.