10,000 goose recipes

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Ginger and peach chicken with boneless breasts in a fresh ginger-peach sauce with water chestnuts, served over rice with snow pea pods. A light, fruity low-calorie dinner.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Hearty ground beef and tomato soup with rice, celery, and a touch of chili powder. A quick one-pot soup that simmers in just 20 minutes with simple pantry staples.

No-bake peanut butter pie with cream cheese filling and hot fudge topping in a graham cracker crust. Rich, creamy, and impossibly smooth.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Classic stuffed bell peppers filled with ground round, rice, stewed tomatoes, and sharp cheddar. The retro American comfort dinner that fed a generation of weeknight families.

Baked stuffed manicotti the old-school way: pasta tubes packed with a beef and mozzarella filling, blanketed in a homemade tomato sauce simmered an hour with fennel seed and herbs, then baked bubbling under more cheese.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Ethiopian beef and peppers with a spiced green chile paste of ginger, garlic, cardamom, and cinnamon. Sirloin strips seared and simmered in a fragrant red wine sauce.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.

Granny's onion dill bread is a bread machine loaf enriched with cottage cheese, sour cream, fresh dill seed, and onion. Soft tangy crumb, perfect for sandwiches or alongside soup.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.