10,000 chesse recipes

Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Spaghetti alla chitarra tossed with butter-sauteed mushrooms, garlic, crushed chilies, oregano, and freshly grated Parmesan. An elegant Italian pasta that comes together in under 45 minutes.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.

Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.

Stuffed lemon eggs filled with yogurt, lemon zest, lemon juice, and hot sauce instead of mayo. Topped with a single caper for a lighter, tangier take on deviled eggs.

Plump mussels steamed in white wine, then ladled into a fragrant broth of ginger, lime, bok choy, and rice noodles. A Thai-inspired seafood soup that's briny, bright, and deeply satisfying.

Red devil eggs stuffed with deviled ham, mayo, mustard, Worcestershire, and grated onion. A retro appetizer with serious savory depth, ready in just 10 minutes.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.

Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

These yummy scones are made with fresh basil, feta cheese, sun-dried tomato, oil-cured black olives, whole wheat flour and olive oil. They are delicious on their own, you can always serve them along with your meal.

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.