10,000 flesh recipes

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

This simple side works with various meat main dishes.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Flaked salmon and ribbons of sorrel or spinach tossed with buttered spaghetti, tiny broccoli florets, lemon, and Parmesan. An elegant, colorful pasta that comes together in under an hour.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.