10,000 ground recipes

Red onion and goat cheese pancake is a savory Dutch baby-style oven pancake layered over caramelized red onions and thyme, finished with balsamic-honey reduction.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

The perfect holiday bread that is great plain or toasted!

A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.

Chocolate bourbon balls are no-bake holiday treats made with crushed vanilla wafers, walnuts, honey-sweetened melted chocolate, and a splash of bourbon. A Southern Kentucky tradition.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Mom's mango chutney made with green mangos, raisins, walnuts, brown sugar, and white wine vinegar simmered until thick and jammy. A simple homemade chutney with just 30 minutes of cooking.

Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.