10,000 flesh recipes

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.

Loaded baked mac and cheese with extra-sharp cheddar, spinach, corn, sour cream, and a custard-style sauce of half-and-half, heavy cream, and eggs. Rich, creamy, and packed with hidden veggies.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Oven-baked chicken smothered in a homemade cola barbecue sauce with ketchup, Worcestershire, and dry mustard. Baked then broiled for sticky, crispy, caramelized skin.

Thai-style stuffed tomatoes filled with seasoned ground pork, shrimp, peas, and corn, flavored with pounded garlic, peppercorns, coriander root, and fish sauce. Gently steamed until tender and fragrant.

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

Pan-seared pork chops smothered in a cranberry-apple sauce with brown sugar, cinnamon, and nutmeg. Fresh cranberries burst into a tart, fruity glaze that pairs naturally with browned pork loin.

This fruity tart is loaded with fruitiness and juiciness, enjoy every single bite with mouthful of delicious blueberries.

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Wanchese crab cakes are Outer Banks-style fried cakes with lots of lump crab meat, cracker crumbs, and a kick of Worcestershire and hot sauce. Golden, crisp, and minimally bound.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Gourmet asparagus pizza on a honey wheat crust with alternating roasted roma tomato and fresh mozzarella, topped with asparagus tips, basil, and oregano.

Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.