10,000 block recipes

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Meatball stroganoff with browned beef meatballs simmered in cream of mushroom soup and sour cream, served over egg noodles. A quick, comforting one-skillet dinner ready in an hour.

Ground beef and eggplant macaroni casserole with sour cream, pimentos, and cheddar cheese. Italian-seasoned, baked until the eggplant is tender and the cheese is golden. A crowd-pleasing potluck dish.

Hungarian chicken paprikash simmers chicken in paprika and onions, finished with sour cream and served over tender homemade nokedli (Hungarian egg dumplings).

Classic stuffed cabbage rolls filled with seasoned ground beef, spinach, Parmesan cheese, and eggs. Baked until the leaves are tender and the savory filling is bubbling with flavor.

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Cubed ham, tender asparagus, and hard-boiled eggs in a cheesy cream sauce over toast points or biscuits. A hearty brunch or easy dinner that uses up leftover ham.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Huevos en rabo de mestiza, Mexican eggs poached in a tomato and green chile broth topped with melted Monterey Jack. Traditional vegetarian desayuno, ready in 30 minutes.

A no-fuss Mexican chili built on ground beef and sliced chorizo simmered with green chilis, onions, garlic, and stewed tomatoes. No beans, no complicated spice blends. The chorizo brings all the heat and flavor.

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.

Round steak smothered in a rich browned-flour gravy with sliced onions, fresh tomatoes, and apple cider vinegar. A Southern braised steak that turns a tough cut fork-tender.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.