10,000 block recipes

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Copycat Chick-fil-A chicken sandwich pressure-fried in peanut oil with a subtly sweet flour coating, dill pickles, and buttered buns. Closer to the original than you'd expect.

A basic chicken stew that can easily be made in your crockpot while you are away.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Asparagus and crabmeat salad layers crisp-tender spears over butter lettuce, crowned with sweet lump crab folded into a tomato-Dijon mayonnaise. Elegant cold appetizer or light lunch that comes together in minutes with make-ahead dressing.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

Sauteed crookneck squash with onions, golden water chestnuts and a splash of olive oil. A tender Southern side with surprise crunch in every bite.

Try this new rendition of meatballs that tastes amazing over any kind of pasta or rice!

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

.

Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.

Garden vegetable spread with chopped cucumber, tomato, and basil mixed into creamy mayo-style dressing. A cool, crunchy sandwich spread ready in 10 minutes from fresh ingredients.