10,000 cooked recipes

Homemade chocolate walnut cream candies with marshmallow cream, fondant, and heavy cream cooked to the soft ball stage. Old-fashioned candy shop fudge you can make at home.

Easy peanut butter banana paleo pancakes: ripe banana and nut butter blended into a quick, grain-free batter, cooked tender and topped with more nut butter. A 10-minute gluten-free breakfast.

Cajun rice dressing with apples, raisins, pecans, and a cayenne-white pepper seasoning mix. Sweet-savory-spicy side dish cooked in stock until tender and fluffy.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Shredded beef burritos stuffed with homemade refried pinto beans, cheddar cheese, crisp lettuce, and fresh tomatoes. Includes a from-scratch refried beans recipe with chile powder and cumin that beats anything from a can.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Creamy garlic soup with shiitake mushrooms, slow-cooked with brandy and thyme. A restaurant-style cream soup with deep umami and mellow, sweetened garlic flavor.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

Tangy baked meatballs with oats and evaporated milk, glazed in a sweet-smoky sauce of ketchup, brown sugar, and liquid smoke. Big batch recipe for parties or freezing.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Broiled calves liver topped with French dressing-marinated mushrooms and fresh parsley. A quick, high-protein dinner for two that's on the table in under 10 minutes of cook time.

Canned salmon and hard-boiled eggs in a mushroom-beer cream sauce served in a molded rice ring. A retro dinner party centerpiece that's back in style.