10,000 fresh recipes

Peaches and cream pie with sliced summer peaches baked into a single-crust shell with a sugar-flour layer and pure heavy cream poured over top. Five ingredients, summer in a slice.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Cheese pepper bread for the bread machine with Swiss cheese and cracked black pepper baked right into the dough. Savory, aromatic, and completely hands-off.

Missouri-style grilled pork ribs with a vinegar-based marinade of chili powder, toasted cumin, brown sugar, honey, dry mustard, and paprika. Tangy, spicy, and smoke-kissed.

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Vegetable spaghetti with sauteed bell pepper, zucchini, mushrooms, and onion in jarred marinara over thin pasta. A 30-minute weeknight pasta the whole family will eat.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

This is a wonderful fall soup, and only 200 calories per serving.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.