10,000 dried recipes

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Szechuan chicken with peanuts features velveted chicken breast stir-fried with garlic, ginger, crushed red pepper, and crisp snow peas in a soy-based sauce. Loaded with peanuts and ready in 35 minutes over white rice.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Apple, cheddar and walnuts make this buttery bread super moist, cheesy and heavenly delicious.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Layered Tex-Mex spinach bake with a Bisquick crust, taco-seasoned beef, creamy ricotta spinach, and a bubbly cheddar-sour cream top. Feeds 8 hungry people.

A nice an tastful sauce that is perfect for any holiday dish.

Salmon spinach frittata bakes flaked Alaskan salmon, cottage cheese, Swiss, eggs, and spinach into a high-protein oven frittata. A make-ahead brunch slab for crowds.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Try this creamy and scrumptious dish that is fun and easy to make.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.