10,000 block recipes

Hawaiian burger sauce with barbecue sauce, pineapple juice, Worcestershire, black pepper, and scallions. A sweet-smoky topping for grilled hamburgers, ready in minutes.

A fragrant homemade Chinese ten-spice blend with toasted star anise, Szechuan peppercorns, fennel, coriander, and cumin. Toast, grind, and store for marinades, stir-fries, sauces, and meat rubs.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Bring that barbecue taste into your kitchen with this succulent dish that's savory to the touch.

Baked fillet of sole with lemon butter and homemade tartar sauce. Tender, flaky fish with a from-scratch dill pickle and pimento tartar in 40 minutes.

Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.

German sauerbraten marinated 2-4 days in Coca-Cola, vinegar, and warm spices, then braised fork-tender in a Dutch oven. Served with gingersnap gravy from the pan drippings.

Best Stuffed Baked Ham with Honey Cider Glaze recipe

Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

It is an elegant appetizer, shrimp is covered by garlic and lemon, savory and delicious.

Tandoori chicken marinates skin-off chicken legs and thighs in a yogurt, garlic and spice blend, then bakes hot and finishes under the broiler for that classic charred-edge tandoor look. Home oven version of the Indian classic.

Roasted wild duck stuffed with onion, apple, celery and garlic, braised breast-down in red wine and consomme. The Southern hunter's recipe for taming gamey ducks into a tender feast.

German braised red cabbage in red wine with apples, cinnamon, and cloves. Sweet-tart Rotkraut simmered until tender but still crisp, a classic side for roast pork or sauerbraten.

Cream cheese and sour cream dip with fennel seeds, minced white onion, and paprika. A no-cook, make-ahead party dip with a subtle licorice twist.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.