10,000 brack recipes

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.

Sauteed crookneck squash with onions, golden water chestnuts and a splash of olive oil. A tender Southern side with surprise crunch in every bite.

Flaky homemade chicken pasties stuffed with seasoned chicken, potatoes, carrots, and onion, baked until golden. A hearty hand pie that's comfort food you can hold.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Dill herb fillets bake red snapper with olive oil, fresh dill, parsley, shallots, and oregano, then finish with a bright lemon pan sauce. A fast, fresh, herb-forward fish dinner that's ready in about 30 minutes.

A basic dry rub made from chili powder and cayenne pepper that's perfect for steaks!

Indian matar pulao with basmati rice, green peas, and black mustard seeds tempered in hot oil. A fragrant, simple one-pot rice side dish served with dal and vegetables.

Scrumptious pastries made with succulent ground caribou, jalapeno peppers and tomato sauce.

German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.

Pasta with artichoke sauce tosses fettuccine in a quick sauté of artichoke hearts, garlic, oil-cured olives, white wine, and lemon zest topped with Parmesan. Light and Mediterranean.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.