10,000 flack recipes

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Refined beef stroganoff with Dijon mustard sharpening the classic sour cream sauce. Tender beef strips simmered in a butter-flour roux thickened with beef stock for restaurant-quality results.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

Red cabbage with diced apples is a diabetic-friendly German-style braised side with green apple, lemon juice, allspice, and a hint of sweetener. Low-calorie, ready in 40 minutes.

Crustless quiche in a green chile shell with chorizo sausage, Monterey Jack cheese, and a five-egg custard. Whole green chiles line the pie plate as a gluten-free, low-carb crust alternative with built-in Southwestern heat.

Phoenix Rolls (Banh Phuong Hoang): thin chicken breast slices wrapped around ham and a lemongrass shrimp paste, dusted in cornstarch, and pan-fried until golden. A crispy Vietnamese party bite.

Instead of turning on the oven and making the kitchen hot, try this simple crockpot recipe that will make scrumptious cabbage rolls in no time!

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

For meat lovers only, this succulent and scrumptious casserole is sure to satisfy your hunger!

Honey walnut chicken with boneless breasts rolled in honey then coated in ground walnuts and bread crumbs. Five ingredients, no frying, and a golden crust that bakes up crunchy.

A simple and succulent dish that's very easy to make and doesn't take a lot to gain the approval of your family!

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.