10,000 dried recipes

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Fried bread crumbs: dry crumbs sauteed in melted butter until deeply golden and crisp. A two-ingredient finishing topping for pasta, vegetables, casseroles and gratins.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Sugar-free fruit cookies with raisins, currants, nutmeg, and hot apple juice instead of sugar. A big-batch drop cookie sweetened naturally by dried fruit.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

Instead of firing up the barbecue, try this scrumptious dish that can easily be made in your crockpot.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.

Make your own banana flour at home by drying and grinding ripe bananas into a fine powder. Use it as a 1:1 substitute for regular flour in desserts and baked goods.

Flank steak pinwheels rolled around herbed cheddar, sun-dried tomatoes, and baby spinach, then grilled until charred on the outside and pink in the middle. A showstopping grilled beef dinner for four.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Easy deviled eggs with a creamy, tangy filling, mayo and sour cream brightened by honey mustard, red wine vinegar, and a whisper of curry, plus minced celery for crunch. A make-ahead cold appetizer.