10,000 cooked recipes

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Spiced porridge cooked in milk with cinnamon, currants or raisins, and large flake oats. A warm, creamy breakfast ready in under 10 minutes on the stovetop.

Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.

Old-fashioned white Christmas fudge loaded with pecans, walnuts, candied cherries, and candied pineapple. Cooked to soft ball stage for a creamy, melt-in-your-mouth texture.

Dutch-style knakworst with sauteed leeks, onion, ginger, apple juice, and vinegar. A quick skillet supper rooted in Netherlands home cooking, ready in 20 minutes.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Mom's easy canned corned beef hash simmered with diced potatoes, onion, and milk, served alongside cooked cabbage. A nostalgic weeknight dinner that's ready in 40 minutes.

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

Baked rice with green chiles, sour cream, Monterey Jack, and cheddar cheese. A creamy, cheesy Southwestern rice casserole that comes together in 45 minutes.

Fresh fruit dip made with equal parts cream cheese and marshmallow cream. A two-ingredient no-cook appetizer served with seasonal fruit on cocktail picks.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.