10,000 cooked recipes

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Cheddar cheese and hot chili sauce give this bread incredible flavor, just eating the bread itself is delicious enough!

Juicy pork chops served over creamy mac and cheese cooked right in salsa-spiked water. Everything cooks in one skillet for minimal cleanup on busy weeknights.

Authentic pub-style pickled eggs in a hot vinegar-and-pickling-spice brine with sliced onion. Ready in hours, not weeks. The classic British boozer snack made at home.

Thai pasta seafood salad tosses chilled shrimp and scallops with rice vermicelli, cucumbers, peppers, and cilantro in a peanut ginger dressing. A bright, refreshing summer dinner with a kick.

Chicken and broccoli rolled in flour tortillas with a creamy mushroom, Dijon, and tarragon sauce, topped with melted Swiss cheese. A fast weeknight dinner in 45 minutes.

A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.

Turn on the wok and try this scrumptious recipe that you will want to make every single week.

Elegant mixed greens with crispy prosciutto, sweet shrimp, and crystallized ginger in sesame-rice vinegar dressing. Light yet satisfying salad ready in 20 minutes.

Loaded with healthy protein from chicken and egg and anti-inflammatory herbs such as coriander and ginger, this is a great way to start the day. Although traditionally made by cooking grain in the soup until it becomes mushy, consider cooking grains separately to retain their texture and nutrients. Also swap white rice for brown rice or quinoa, or even barley to boost the nutrition profile of the soup.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

Mushrooms are cooked in a hot wok, served with an easy yet tasty white sauce that's made with milk and cornstarch, simply cooked in a wok.