10,000 card low recipes

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.

Single-serving broccoli rice soup made with leftover rice, cooked broccoli, and a surprising hint of apple. Serve chunky or puree it smooth. Ready in about 10 minutes of active cooking.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Filet mignon seared and topped with a Madeira-cream green peppercorn sauce spiked with Dijon and shallots. A classic bistro steak dinner for two in under 40 minutes.

Chinese whole crab wok-fried with fresh ginger, scallions, and red pepper in a glossy sherry-soy sauce thickened with cornstarch. Messy, hands-on, and absolutely worth it.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

A delicious chilled soup that's made from plain yogurt, light cream and cucumbers.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.