10,000 card low recipes

Variations: Omit parsley, add tarragon or rosemary.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Liptauer cheese spread with cream cheese, butter, caraway seeds, capers, mustard, and grated onion. A savory Austrian-Hungarian appetizer served with crackers.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Crawfish Kowalski tosses wagon wheel pasta with crawfish tails, kielbasa, and a beer-spiked cream sauce with cayenne. A bold Cajun-Polish mashup ready in 40 minutes.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.