2,400 cook cook recipes

Joyce's Indonesian fried rice (nasi goreng): the classic Southeast Asian fried rice with shrimp paste, tamarind, and ketjap manis, loaded with shrimp, chicken, and barbecued pork. Dinner for four in 45 minutes.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Southwest guacamole with ripe avocados, garlic, chopped tomatoes, and fresh lime juice. Five ingredients, no cooking, and chunky enough to scoop with chips.

Flour-coated beef stew with carrots, celery, peas, tomatoes, and a touch of brown sugar and red wine. Cooks on high in the crock pot for 4 to 5 hours with a thick, glossy gravy.

Wine-marinated lamb shoulder layered with potatoes, onions, and butter, slow-roasted in a traditional German Romertopf clay pot. Rustic European comfort at its most elemental.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Tart de Brymlent is a medieval Lenten tart of salmon baked with spiced apples, pears, and dried fruits in a pastry shell. A genuine old English sweet-savory recipe for history buffs and adventurous cooks.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Hearty Italian spaghetti with ground beef, tomato sauce, tomato paste, black olives, and green peppers simmered 90 minutes. A slow-cooked Sunday sauce topped with Parmesan cheese.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

In a hurry? Try this quick and tasty vegetable soup that will satisfy your hunger!