10,000 brack recipes

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Dress up your ribs in a new way with this succulent recipe that is 100% stress free!

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Raw kibbee (kibbeh nayyeh) made with twice-ground lean beef, fine bulgur wheat, and cumin. Served on a platter with olive oil and pita bread. A classic Lebanese dish.

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.

If you don't trust the oven, then use the crockpot to make this succulent dish which is perfect for the Thanksgiving holidays!

Roast your lamb chops this summer with this simple recipe that uses a bit of lime juice to give it an extravagant taste!

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Oven-baked curried rice pilaf with dried apricots, toasted slivered almonds, and vegetable stock. A hands-off vegetarian side dish with sweet-savory depth.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.

Homemade pickled herring fillets simmered in a sweet-spiced vinegar brine with cinnamon sticks, allspice, mace, peppercorns, cloves, and onion. A traditional German preparation made for big batches.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.