2,400 cook cook recipes

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Old-fashioned pineapple cream candy made with real pineapple, brown sugar, marshmallows, and nuts. Cooked to soft ball stage and beaten until creamy for a fruity, fudge-like confection.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Shrimp and scallops simmered in a garlicky tomato-white wine marinara with red pepper flakes and fresh parsley. Tossed with pasta for a 30-minute Italian seafood dinner.

Rotel potatoes: par-cooked potatoes simmered in spicy Ro-Tel tomatoes with optional eggs and cheese. A cheap, spicy, filling breakfast in under 45 minutes.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Garlicky black pepper shrimp and black-eyed peas is Low Country Southern cooking in one skillet: bacon, holy trinity, bay-scented peas, and wine-splashed shrimp finished with cracked pepper.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Simple boiled chunk potatoes with butter, salt, and black pepper. Easy side dish with brown potatoes cooked tender in 25 minutes.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.