10,000 cooked recipes

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.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.