10,000 block recipes

Baked crab and mushroom casserole in a tarragon white wine cream sauce with dry mustard and hot sauce, topped with buttered breadcrumbs. A versatile classic you can also make with shrimp.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Slow cooker curried beef with pineapple, orange juice, apricots, and crunchy peanuts served over rice. Sweet-and-spicy set-it-and-forget-it crockpot dinner with curry-braised beef chunks.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Green rice casserole with spinach, ricotta, Monterey Jack cheese, and cooked rice. A quick 30-minute vegetarian side dish baked with a melted cheese topping.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

A whole chicken rubbed with rosemary and garlic, stuffed with prosciutto and Parmesan rinds, then roasted over red onions with Lambrusco and balsamic vinegar. Served alongside smoky grilled Treviso radicchio.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Browned sausage, hash brown potatoes, bell peppers, and sharp cheddar baked in a flaky pie crust with a savory egg custard. The ultimate make-ahead brunch for 6.

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Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Individual baked corn custards with green onions and a crispy Parmesan breadcrumb topping. Scaled for two, low-calorie, and elegant enough for a dinner party side.

Classic American meatloaf made fluffy with a milk-soaked white bread panade, blended ground beef and pork, and a savory mix of sage, mustard, and Worcestershire. Optional ketchup glaze.