10,000 eater recipes

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Microwave beef stew with cooked beef, carrots, potatoes, celery, and onion soup mix thickened with flour. Ready in about 30 minutes when you need stew without the stovetop simmer.

Ruth's Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Plump prawns simmered in a bold honey-coffee sauce with bacon, chili, and tomato, served over dill mashed potatoes. An unexpected sweet-savory seafood dish with a deep espresso edge.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Berry blue Jello shots made with vodka and extra unflavored gelatin for a firm, sliceable set. Just 4 ingredients and 5 minutes of prep for your next party.

Jamaican chocolate cake soaked in cinnamon rum syrup, coated in melted semi-sweet chocolate, and studded with almonds. A spiced, boozy Caribbean dessert worth the wait.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.