10,000 cook cook recipes

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.

Slow cooker beer beef stew with tender chunks of stewing beef braised in dark beer, onions, thyme, and bay leaf. Flour-coated meat makes its own rich gravy as it cooks.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Simple salmon chowder with russet potatoes, celery, and onion in a creamy evaporated milk broth thickened with cornstarch. Hearty, comforting, and just 7 ingredients.

Impossible ham and Swiss pie. Ham, cheese and onion topped with a blender batter that bakes into its own crust. Five-minute prep, brunch-ready quiche-style pie.

Very easy to make your oatmeal flour that is used in many recipes.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

Santa Fe Trail beef casserole: ground beef, onion, green pepper, and green beans in tomato soup, blanketed with egg-enriched mashed potatoes. A shepherd's-pie style Southwestern classic.

A vegan butter substitute for spreading on bread and vegetables.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Five-ingredient baked chicken smothered in a sweet and spicy picante glaze with brown sugar and Dijon mustard. On the table in 30 minutes, this weeknight winner pairs with fluffy rice.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.