10,000 cook cook recipes

Classic Italian spaghetti carbonara with pancetta, eggs, cream, Parmesan, and white wine. The hot pasta cooks the silky egg sauce right in a warmed bowl for a rich, glossy coating on every strand.

South Carolina one-pot chicken and rice cooked low and slow with smoked sausage until the rice soaks up every drop of savory broth.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

Quick stovetop fudge made with evaporated milk, chocolate chips, marshmallows, and nuts in just 5 minutes of cooking. No candy thermometer needed for this foolproof holiday treat.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.

Miss Hulling's chicken pot pie made from scratch with a whole stewing hen simmered into rich broth, loaded with potatoes and carrots, and topped with golden pastry. Old-fashioned comfort food done right.

Five cup fruit salad with mandarin oranges, pineapple chunks, sour cream, mini marshmallows, and flaked coconut. A creamy, no-cook retro side dish that chills overnight.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

One-skillet pork chops baked over Spanish-style rice with stewed tomatoes, peppers, and Parmesan. A classic 1950s casserole where the chops baste the rice as everything cooks together.

Egg foo yung: Chinese-American egg pancakes with bean sprouts and crab or shrimp, pan-fried and served with a thickened soy sauce gravy. Quick, satisfying dinner ready in 45 minutes.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.