10,000 fan fan recipes

Easy cherries jubilee ice cream pie folds chopped maraschino cherries into vanilla ice cream and freezes it in a chocolate crumb crust. Three-ingredient frozen dessert, no baking required.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Broiled ring bologna sandwiches: ground ring bologna blended with Cheese Whiz, spread on buns, and run under the broiler until melty and golden. A retro, two-bite game-day snack.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Seared chicken breasts layered with ham, Swiss cheese, and Dijon mustard, wrapped in flaky puff pastry and baked golden. Chicken cordon bleu with a crispy, buttery upgrade.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Sea scallops with fresh tomatoes and white wine over spinach fettuccine, topped with toasted pine nuts and Parmesan. A light, elegant pasta dinner in under an hour.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.