10,000 fibre recipes

Spicy Italian sausage mac and cheese with mushrooms, hot peppers, and two cheeses baked until bubbly. Hearty one-dish comfort food with oregano, basil, and garlic in creamy sauce.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Make your steak dinners feel special with this savory side dish that will excite your tastebuds!

If you're in a hurry, try this succulent pork dinner that can easily be made in your crockpot.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Ground beef packs with frozen corn, diced green chiles, shredded Monterey Jack, and picante sauce for a Southwestern-spiced meatloaf that's anything but boring. Black olives and cayenne kick up the heat.

Explore the jungle with this delicious bread made of bananas, pineapple, walnuts and coconut.

Double chocolate cherry cookies that a favorite during Christmas. A chocolate cookie with and embedded maraschino cherry covered with a baked on chocolate frosting. Takes a bit of time, but the results are over the top spectacular.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.

An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.