10,000 cow cow recipes

With only 4 ingredients, you'll enjoy licking your fingers with this easy chicken dish that adds some fruity fun to dinner.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Homemade granola with four rolled grains, honey, nuts, cinnamon, and nutmeg toasted golden brown. A multi-grain breakfast cereal you can customize with your favorite dried fruit.

This fruity delicious dish is made with pineapple, honeydew melon, cantalope and nectarines.

Crispy, sweet and delicious small treats. Is there no match better than peanut butter and chocolate?

Easy rhubarb jam made with just three ingredients: fresh rhubarb, sugar and a packet of Jello for instant flavor and color. No pectin, no thermometer, 20 minutes start to jar.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

A fresh and tasty combination of salty, juicy and sweet perfect for a hot day, especially served in the watermelon shell.

Strawberry yogurt popsicles made with frozen strawberries, plain yogurt, and a touch of gelatin for creamy, slow-melting texture. No added sugar, no ice cream maker. Just blend, freeze in paper cups, and pull them out on the hottest day.

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

Barbecue hamburgers topped with a quick homemade sauce simmered from ketchup, pineapple juice, and onion. Pan-fried beef patties piled into soft rolls and spooned with a sweet-tangy barbecue glaze.

Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.