10,000 carne recipes

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

Red snapper fillets steamed over mushrooms in a citrus broth of orange juice and clam juice with shallots. A light, elegant fish dinner with bright citrus flavor and tender mushrooms in under an hour.

Butter-baked salmon steaks served on a generous bed of fresh herbs: parsley, chives, mint, lemon thyme, and tarragon. Simple, elegant, and endlessly customizable.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Pan-seared filet mignon served on butter-toasted bread with sauteed mushrooms and a port wine pan sauce. A classic French tournedos recipe ready in just 30 minutes for an elegant dinner.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

A quick and easy way to use up your leftover by making this delicious spread.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.

Coriander flank steak marinated in lemon juice, soy sauce, olive oil, ground coriander, and garlic, then grilled and finished with fresh cilantro. A quick-grilling steak with warm, citrusy spice.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

Butter-sauteed shrimp with Scotch whisky, garlic, lemon juice, and basil. A rich, smoky pan sauce comes together in just 10 minutes with six simple ingredients.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.