10,000 brack recipes

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

Mashed potato ghosts shape creamy mashed potatoes into ghost silhouettes using foil stencils, with black olive eyes and mouths. Fun Halloween side dish for kids and grown-ups.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

Tomato, basil, and mozzarella salad (insalata caprese) with thick-sliced ripe tomatoes, shredded mozzarella, fresh basil strips, and a drizzle of olive oil. Five ingredients, 15 minutes, Italian perfection.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

Classic Cantonese egg foo yung loaded with roast pork, napa cabbage, mushrooms, and water chestnuts. A crispy, golden Chinese-American omelet ready in under an hour.

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.

We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.