10,000 fresh recipes

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

A pesto-slathered pizza topped with fontina, mozzarella, Parmesan, sliced Roma tomatoes, and fresh basil on a Boboli crust. Three cheeses, ten minutes, zero leftovers.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

This tasty quinoa dish can accompany any meal you prepare for supper. It tastes so good, your family will be giving out compliments to the chef.

Polish-inspired quiche loaded with ground kielbasa, sauteed mushrooms, Swiss cheese, and fresh scallions baked in a flaky pie shell. A hearty brunch or dinner.

Dilled cucumber salad with shredded cucumber, green onions, and fresh dill in thickened yogurt. A cool, creamy low-fat side dish similar to tzatziki.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Crisp raw cauliflower florets and fresh spinach ribbons tossed in a garlicky white wine vinaigrette with dry mustard and basil, finished with crunchy slivered almonds. A light, no-cook side salad ready in 20 minutes.

A classic pound cake made without salt or leavening, relying on nine eggs and thorough creaming for its tender, dense crumb. Brightened with fresh lemon juice and vanilla, this low-sodium recipe bakes into a tall, golden beauty in a tube pan.

Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.

Savory no-bake Danish blue cheese pie on a pumpernickel crumb crust, topped with fresh green grapes. A bold, tangy appetizer that doubles as an elegant cheese course.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Classic creme brulee with fresh fruit made using a stovetop double boiler method. Rich egg yolk custard topped with caramelized brown sugar and served with strawberries or peaches.