10,000 flack recipes

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

Grilled sirloin steaks coated in Dijon mustard and white wine, finished with a crust of garlic-toasted bread crumbs pressed onto the surface. A steakhouse-worthy technique at home.

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

Flour-coated chicken livers cooked in butter with white wine, ketchup, and onion using the microwave. A quick 25-minute liver dinner with a tangy wine sauce, served over rice.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

Tame wild game with this braised venison in a mushroom sauce.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Pan-fried salmon patties with double-coated crispy crust: bread crumbs in the mix and crushed saltines on the outside. Lemon-bright, golden, and ready in 25 minutes from canned or cooked salmon.

A scrumptious dinner that is perfect for two lovers watching the snow fall before Christmas.

American-style skillet goulash with ground beef, egg noodles, canned tomatoes, celery, and herbs all cooked in one pan. Old-fashioned comfort food that feeds four on a budget.

Vortex firehouse chili, a bold beef and black bean chili spiked with amber ale and smoky pureed chipotle peppers. Deeply spiced restaurant-style chili with cumin, coriander, and fresh cilantro.

Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.