10,000 card low recipes

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Broiled fish steaks marinated in teriyaki, fresh ginger, scallions, and orange zest for a Polynesian-inspired flavor. Simple island marinade with a sweet citrus kick.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Rustic whole wheat loaf packed with sunflower, sesame, and pumpkin seeds, sweetened with a touch of golden syrup. Crusty outside, nutty and dense inside. Proper homemade bread.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Dijon-marinated flank steak crusted with cracked black pepper and grilled hot and fast. Three ingredients, an overnight marinade and 15 minutes on the grill. Steakhouse flavor on a weeknight budget.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

Bharwan bhindi, Indian stuffed okra pods packed with toasted coriander, cumin, fennel, garam masala, and ground almonds. Pan-fried in ghee for a spicy, crisp-tender side.