10,000 dried recipes

German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Homemade choux puff appetizers with three filling options: corned beef with sour cream, deviled ham with cream cheese, and spinach with water chestnuts. Classic party bites from scratch.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

Chinese-style fried fish with whole garlic cloves in a savory black bean and soy sauce. Cornstarch-coated snapper or halibut fillets pan-fried until crispy, then glazed with a bold garlic sauce.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

Hearty Caribbean stew with browned chicken, cubed pork, sweet potatoes, and bananas simmered in a spiced tomato broth with thyme, cloves, and coconut.

Garden burgers made with ground turkey or beef mixed with shredded carrot, onion, green pepper, and Parmesan. Grilled with a tomato slice melted on top.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Smoky chipotle pinto bean puree blanketing chicken-stuffed tortillas, baked with sour cream, Monterey Jack, and scallions. A Mexican casserole that feeds a crowd.

Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.

Quick three-pepper pizza on a pre-cooked crust with green, red, and yellow bell peppers, mozzarella, and Italian seasoning. Ready in 10 minutes flat from oven on.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.