10,000 fresh recipes

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Homemade refried beans with cheese made from pinto beans mashed with sauteed onion, garlic, and chili powder. Topped with melted cheddar for a creamy, flavorful Mexican side dish.

A quick, easy and delicious one skillet meal is great for busy week day supper.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.

Homemade teriyaki marinade built from soy sauce, brown sugar, ginger, and garlic, mixed right in a zip-top bag. A sweet-savory marinade for chicken, pork, or beef, with a gluten-free tamari swap.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

Cauliflower gratin with a savory dressing of olive oil, anchovy paste, capers, lemon, and Dijon mustard, topped with Parmesan bread crumbs and baked until golden and crisp.

Szechuan sliced red snapper stir-fried with tree ear mushrooms, snow peas, water chestnuts, and bell peppers in a savory garlic-ginger sauce. An authentic Chinese fish dish with wok hei.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.