10,000 cooked recipes

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Apricot bread made with a full pound of dried apricots cooked in warm spices. Cinnamon, cloves, and nutmeg give these two loaves a fragrant, fruit-studded crumb.

One-skillet salmon pasta with cream cheese, Parmesan, and frozen vegetables cooked in chicken broth. A creamy, complete dinner for two in 45 minutes using canned salmon.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

No-cook rigatoni pasta tossed with raw tomatoes, sliced bell peppers, fresh basil, garlic, olive oil, and Parmesan. A fresh vegetarian summer pasta ready in 30 minutes.

Homemade garam masala spice blend with whole-toasted cardamom, cinnamon, cloves, peppercorns, cumin, and coriander. The aromatic foundation of North Indian cooking, ground fresh for unmatched flavor.

Sour cream dip with diced carrots, chili powder, cumin, and Dijon mustard. A no-cook party dip with smoky spice and crunch that comes together in minutes.

Creamy zucchini soup blended with sour cream, toasted cumin, and salt. A no-cook chilled soup with just four ingredients that turns summer zucchini into something elegant.

Cream cheese rhubarb pie: tangy cooked rhubarb filling layered with a baked cream cheese custard in a flaky pie crust. Topped with whipped cream and toasted almonds.

Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.

Lasagne rolls stuff cooked lasagna noodles with a three-cheese ricotta filling, then bake them under tomato sauce and Parmesan. A portion-friendly twist on classic lasagna.

Vegetable almond brown rice with lemon, dill, and toasted almonds. A quick vegetarian side dish cooked in vegetable broth for a nutty, herb-bright one-pot grain.