10,000 fresh recipes

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

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.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

If you're looking for something rich, try this creamy dessert that will make you savor every spoonful of it.

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.

Add a kick to your chicken with this simple recipe that is just in time for those summer barbecues!

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.

Fish chowder with bacon, diced potatoes, and fish fillets simmered in a creamy half-and-half broth with thyme. A simple New England-style chowder ready in 45 minutes.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Ready in less than 15 minutes. An easy green bean side dish recipe with cashews, thyme and garlic that ensures the green beans remain the star.

Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.

Grilled pork tenderloin marinated in soy sauce, Worcestershire, and mustard, then cooked over indirect heat until juicy. A savory, six-ingredient marinade that turns lean pork into a tender, flavorful main.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.