10,000 dried recipes

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

The BEST and MOST DELICIOUS way to eat a vegetable!

Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Creamy spinach pesto dip with Parmesan, walnuts, basil, and garlic blended with sour cream. No cooking required, ready in 5 minutes flat.

Add a kick to your steak with this delicious recipe that will become on of your favorites.

Add some country style to your baking with this decadent cake that is sure to wow your relatives at the next Thanksgiving dinner.

Texas Trail beef macaroni is a one-pot supper: ground beef, garlic, and elbow macaroni simmered right in beef stock with chili powder, then finished with cheddar and scallions. Hearty and weeknight-fast.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.