10,000 goose recipes

Crispy Japanese shrimp and vegetable tempura fried in a light, lacy cake flour batter. Served with a homemade tentsuyu dipping sauce with grated daikon, this is the real deal from scratch.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Chicken and rice with chipotle peppers, turmeric, bell peppers, cumin, and garlic. A smoky, colorful one-pot dinner with adjustable heat levels for chile lovers and mild palates alike.

Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Thai-style bananas simmered in sweetened coconut milk with a pinch of salt. A 4-ingredient dessert that doubles as a hot or cold treat, ready in 25 minutes.

Truffle fudge cheesecake with 24 ounces of melted chocolate chips blended into a triple cream cheese filling on a cocoa-vanilla wafer crust. A dense, intensely chocolatey no-crack cheesecake.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Classic bread machine cottage dill bread with triple the dill punch, creamy cottage cheese, and butter for a tender crumb that's perfect sliced thick for deli sandwiches.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.