10,000 block recipes

Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Easy chili soup with ground beef, chili beans, tomato juice, and zesty tomato soup. Six ingredients, one pot, and it tastes like it simmered all day.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Amateur lasagna: an easy vegetarian spinach lasagna with uncooked noodles, ricotta-mozzarella filling, and jarred sauce. No pre-boiling needed, just layer and bake.

A scrumptious lasagna that's made with tomato sauce, broccoli florets and cottage cheese.

A simple and scrumptious dish made with a tasty sauce that you won't mind licking off of your fingers.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 1/2 quarts.

Barbecued beef in crusty rolls uses leftover cooked beef tossed in a tangy microwave sauce with ketchup, Worcestershire, and brown sugar. A weeknight sandwich shortcut that skips the smoker entirely.

Cooked chicken, rice, cheddar cheese, and vegetables baked together into a hearty loaf. A simple one-dish comfort meal that uses leftover chicken or turkey.