10,000 flack recipes

Sweet cherry peppers stuffed with lemony tuna, capers, and optional anchovy, finished with a balsamic vinegar drizzle. These bite-sized Italian-style appetizers are the life of any New Year's Eve party and ready in under 30 minutes.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

A warm bacon and potato salad that makes an excellent side dish to any meal.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Sauteed cauliflower and zucchini in herbed butter with basil, oregano, lemon juice, and Parmesan. A simple, flavorful vegetable side dish ready in 35 minutes.

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.