10,000 goose recipes

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Chocolate mocha mousse: a French-style chocolate mousse with strong coffee, butter, egg yolks, and clouds of whipped cream and stiff egg white. The classic dinner-party finale, made the proper way.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Falafel in pita pockets: cumin and coriander-spiced chickpea patties stuffed into warm pita bread. A Middle Eastern street food staple made quickly at home.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.

Lipton calico coleslaw with shredded cabbage, red onion, and a creamy dressing of sour cream, mayonnaise, Dijon, and dry vegetable soup mix. 15 minute shortcut slaw.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

Quick couscous bowl: pearl couscous steeped in chicken broth, topped with sauteed zucchini, cherry tomatoes, and a can of minestrone. 20-minute pantry dinner that feels homemade.

Thai-inspired chopped chicken salad tossed with shallots, scallions, jalapeño, lemon juice, soy sauce, and fresh mint and cilantro. A bright, no-cook dish ready in 15 minutes.

Pinto bean fudge blends strained beans with chocolate chips, marshmallows, and nuts for a surprisingly creamy candy. No one will guess the secret ingredient.