10,000 fan fan recipes

No-cook freezer jam combining sweet strawberries and ripe bananas with fruit pectin and sugar. Just stir, jar, and chill. Bright fresh fruit flavor that beats anything store-bought.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Some leftover ham or turkey and roasted tomato are mixed with some olives, basil and cooked pasta, tons of flavor.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Slow cooker chickpea stew with carrots, tomatoes, and warm North African spices served over couscous. A dump-and-go crockpot meal with cumin, turmeric, and cinnamon.

A no-cook Southern-style salad with black-eyed peas, chopped ham, celery, red onion, and fresh jalapeño in a tangy red wine vinegar dressing. Ready in minutes, feeds a crowd, and gets better as it sits.

Old-fashioned Grape Nuts cereal quick bread with milk, eggs, and a hint of sweetness. Tender crumb with toasty cereal crunch, no yeast required, ready in about an hour.

French chocolate raspberry clafoutis with a cocoa custard batter, fresh raspberries, and chopped bittersweet chocolate. Blender-easy and on the table in just over an hour.

Hungarian chicken paprikash simmers bone-in chicken with sweet paprika, onions, peppers, and tomato, then finishes with a sour cream sauce. Traditional one-pot dinner served over noodles or dumplings.

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.