10,000 flack recipes

Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.

Southern-style cornbread dressing loaded with crumbled cornbread, savory chicken broth, celery, and onions. Low-fat, diabetic-friendly, and baked until golden. A classic Thanksgiving side dish the whole family will love.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

Try this succulent pot roast that has a fresh, extravagant apple taste.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Spinach and prosciutto wrapped in golden puff pastry with Swiss cheese, black olives, and a garlic-Parmesan marinade. An elegant make-ahead main course.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

A silky British-style soup pairing ripe tomatoes with tart cooking apples, simmered in stock and pureed velvet-smooth. Equally lovely hot with a swirl of cream and snipped chives, or chilled on a warm summer afternoon.

Slow-roasted boneless pork shoulder rubbed with fresh dill, garlic powder, and coarse black pepper, marinated overnight for deep flavor. A simple 5-ingredient roast that feeds 8.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.