10,000 fresh recipes

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Santiago pork roast marinated overnight in soy sauce, lemon juice, sugar, ginger, and garlic, then slow-roasted and basted for 3.5 hours. A Filipino-inspired pork loin for a crowd.

Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.

Pork lo mein with tender sliced tenderloin, bok choy, radishes, and mushrooms tossed with linguine in oyster sauce, soy, and sherry. A loaded one-pan Chinese noodle dinner.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

Thai-style seafood soup with shrimp, crab claws, mussels, and fish in a galangal-lemongrass-lime leaf broth built on a slow-cooked garlic-chili paste. Bold, sour, and aromatic.

No-fry eggplant Parmesan baked with a mayonnaise coating trick that replaces eggs and frying. Breaded rounds bake crisp, then layer with tomato sauce, mozzarella, and Parmesan.

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.