10,000 goose recipes

Slow cooker curried beef with pineapple, orange juice, apricots, and crunchy peanuts served over rice. Sweet-and-spicy set-it-and-forget-it crockpot dinner with curry-braised beef chunks.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

Southern praline ice cream rich with brown sugar, salted toasted pecans, and a whisper of maple. A churn-freeze custard base that tastes like a butter pecan ice cream raised on bourbon and good manners.

Yukgaejang-style Korean beef stew with shredded flank steak, scallions, sesame oil, and cayenne in a spicy soy-based broth. Serve with rice and kimchi.

Penne with wild mushroom sauce built on shallots, chicken stock, and a two-cheese melt of fontina and Parmigiano-Reggiano, finished with fresh basil and thyme. A rustic Italian weeknight pasta with earthy, silky depth.

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Peanut burgers: pan-fried vegetarian nut burgers with roasted peanuts, cashews, herbes de Provence, and yeast extract for deep savory flavor. A meat-free burger with genuine character.

Chocolate thumbprint cookies rolled in chopped nuts with melted chocolate chips swirled into each indent. Buttery, nutty, and rich with a double dose of chocolate.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Kalbsschnitzel mit feinen Gemusen, German veal cutlets pan-seared in butter and topped with stewed tomato, asparagus spears, and sauteed mushrooms. A classic Bavarian main plated over pureed potatoes.