10,000 goose recipes

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Seed bread for the bread machine with poppy seeds, sesame seeds, and sunflower seeds in a honey-sweetened dough. Nutty, crunchy, and totally hands-off.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Caramel popcorn crunch with pecans and almonds, coated in homemade caramel and optionally dipped in chocolate. Crispy, crunchy, and impossible to stop eating.

Indian spiced potatoes with onions, tempered with cumin, mustard seeds, asafetida, and turmeric. Boiled, mashed, and pan-fried with garam masala and lemon juice.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.