10,000 carne recipes

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

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Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Swedish spice cookies. Very close to the authentic recipe. See reviews for more information.

Veggie-bean sloppy joes with Mexican-style pinto beans, brown rice, and barbecue sauce on cornbread buns. A hearty meatless sloppy joe that comes together in 35 minutes.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Roasted Fillet of Beef with Rosemary Au Jus recipe

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.

Marshmallow popcorn Christmas tree, a green-tinted popcorn cone made with melted marshmallows, lime jello, and butter. The edible holiday centerpiece kids can build and decorate.

George Washington's gingerbread cream pie: a spiced molasses gingerbread cake split and filled with a vanilla-apricot custard set with gelatin. A historic American dessert with deep, warm flavors.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.