10,000 flesh recipes

Oven Swiss steak braised in bacon drippings with mushrooms, tomatoes, onion, and tarragon, finished with a cream-thickened pan sauce. A tender, old-fashioned beef braise with a luxurious twist.

These small but scrumptious pastries are made with salmon and diced cucumbers.

Spaghetti and crabmeat in a slow-simmered tomato sauce with sherry, garlic, and herbs, served over angel hair pasta with fresh Parmesan. A restaurant-style Italian-American seafood pasta.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

Koulibiac is a Russian salmon pie wrapped in puff pastry with layers of rice, spinach with nutmeg, hard-boiled eggs, and lemon cream. Served hot or cold, golden and flaky.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.

Meatless chili pasta with kidney beans, corn, green pepper, and tomatoes over elbow macaroni, topped with melted cheddar. A microwave-friendly vegetarian one-dish dinner.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.