10,000 flack recipes

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

A great side dish that is perfect for surprising friends or family at a dinner party!

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.

A no-cook Mexican torta stuffed with spiced mashed black beans, creamy avocado, shredded cabbage, and salsa on crusty whole-grain baguette. Vegetarian, high-fiber, and ready in under 20 minutes.

Chinese egg drop soup with shredded pork, dried mushrooms, bamboo shoots, and silky egg ribbons in a cornstarch-thickened stock. A hearty homemade version beyond basic takeout.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.