10,000 block recipes

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

A savory and hearty crockpot stew made with succulent beef, potatoes and juicy tomatoes.

Jalapeno squash casserole with yellow summer squash, sharp cheddar cheese spread, cream of mushroom soup, and a buttery breadcrumb topping. A spicy Southern side dish.

Sweet and tangy zucchini relish with red and green peppers, turmeric, and mustard. A beautiful canning recipe that turns summer's bounty into 16 jars of gold.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

This recipe is very versatile, easy and excellent.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.