10,000 dried recipes

Garlic roast chicken with rosemary and lemon roasts boneless chicken in a single dish with crushed garlic, fresh rosemary, lemon zest, and white wine. A 30-minute Mediterranean weeknight dinner with bright pan juices.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Roasted Poblano, White Bean, Turkey, and Steak Stew recipe

Manhattan-style seafood stew in a tomato broth built on bacon, clam juice and white wine, loaded with clams, scallops and shrimp over tender potatoes. Bright with fresh basil and lemon zest, and not a drop of cream.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Quick and easy way to make a delicious chicken dish.

Whole mushrooms dipped in seasoned egg and coated in sesame seeds, then baked until golden and crunchy. A simple, nutty appetizer with just five ingredients.

Beer-battered fried shrimp with a sweet and tangy apricot dipping sauce. The paprika-spiced batter rests for 30 minutes to create an extra crispy, golden crust.

This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.

Authentic Pad Thai with rice noodles, prawns, tofu, eggs, tamarind-palm sugar sauce, bean sprouts, and peanuts. Served with traditional condiment saucers.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.