10,000 carne recipes

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.

Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.

Creamy slow cooker cannellini beans with sage and garlic, finished with a drizzle of olive oil. Just 5 ingredients for a Tuscan-inspired side or meatless main.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Dairy-free tofu cream cheese flavored with lime juice, dill, and caraway seeds. Just blend until smooth and spread on bread or baked potatoes. Vegan, high-protein, and ready in minutes.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

A feather-light strawberry mousse that skips the heavy cream entirely. Whipped egg whites and skim milk powder create the airy texture, while gelatin holds it all together. Low-calorie indulgence that actually satisfies.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

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.

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.