10,000 ches recipes

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Excellent. Several of our guests stated that they hate refried beans but after trying this dip they are converted. Great mix of flavors, I added a chipotle pepper in adobo sauce that was chopped and mixed into the refried beans. A perfect superbowl dip or great anytime you have a gathering.

A delicious way to cook the beet greens into a delicious dish. You can use kale, collard or any similar leafy green to make this creamy and tasty gratin.

Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Reduced fat version of the classic Monte Cristo sandwich. Use low-fat milk, whole wheat bread and skimmed milk Swiss cheese. Still big on flavor.

I like this recipe and so did the family. Good for those who are on a diet!

A three-layer creamy coconut cake with whipped cream and walnut filling, draped in cream cheese frosting and showered in shredded coconut. The Sunday dinner showstopper.

Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.