10,000 card low recipes

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing topped with buttery bread crumbs. All the deli sandwich flavors in one dish.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Crispy deep-fried codfish balls made with flaked cod and mashed potatoes. Serve them as a New England appetizer with cocktail sauce or as a hearty main dish with lemon wedges.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Classic oyster stew with shucked oysters gently warmed in butter, then stirred into scalded milk and cream with celery salt and paprika. A traditional American holiday soup that comes together in minutes.

Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.