10,000 cook cook recipes

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

No-bake peanut butter fudge squares with marshmallow creme, evaporated milk, and sugar cooked to soft ball stage. Four ingredients, 64 pieces, pure candy-counter flavor.

Strawberries Alberto: ripe sliced strawberries macerated in Chianti with sugar and thin lemon slices. A simple Italian wine-soaked fruit dessert and aperitivo, no cooking required.

Homemade English muffins cooked on a bakestone or griddle, not baked. A classic British recipe with yeast dough that produces nooks and crannies for melting butter.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

French soft chocolate caramels made with four ingredients: sugar, cream, cocoa, and honey. Cooked to soft ball stage and cut on a marble slab. Classic confiserie.

Sunny citrus cubes: bright orange and grapefruit juice set with gelatin into firm, tangy jelly squares with a walnut crunch. A diabetic-friendly no-cook treat.

Southern-style curried sweet potatoes: tender sweet potatoes with Madras curry, plump apricots, and raisins. A warmly spiced side dish that bridges Southern and Indian cooking.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Homemade hot fudge sauce with unsweetened chocolate, butter, and vanilla cooked into a thick, glossy pour. A 6-ingredient stovetop fudge sauce ready in 30 minutes.

Salami roll-ups with cream cheese, avocado, tomato, and lettuce in flour tortillas. No-cook appetizer sliced into pinwheels, perfect for parties. Make ahead and chill.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.