10,000 block recipes

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

Down-home pork ribs slow-baked then glazed with a homemade whiskey-spiked barbecue sauce of ketchup, brown sugar, mustard, and Worcestershire. Sticky-sweet Southern weeknight comfort.

Creamy stovetop macaroni and cheese with a buttery breadcrumb topping, baked until golden and bubbling with sharp cheddar flavor.

Light chicken broth studded with tender broccoli florets, carrot slices, and fluffy cheese dumplings. This comforting soup delivers homemade warmth in under an hour.

Fisherman's seafood chowder loaded with clams, crab legs, shrimp, and scallops in a bacon-laced milk broth thickened with instant potato flakes.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.

Give your fish a Chinese flavor with this simple recipe thats very easy to follow.

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.

A succulent and tasty chicken dish that's made with mandarin oranges, fresh mushrooms and sweet bell peppers.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.