10,000 ground recipes

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

A simple macaroni and cheese dish that takes no time to make or even enjoy!

They are great for appetizer when you have guests to come over.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.

French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Seafood Gumbo From the New Basic's Cookbook recipe

Tuna club sandwich stacked with seared rare tuna, roasted red peppers, crisp bacon, and peppery arugula on grilled brioche with turmeric-cumin aioli. A restaurant-style triple decker.

Badami Gosht: lamb marinated in saffron yogurt, braised with almond paste, coconut milk, cardamom, cinnamon, and cloves. A rich, aromatic Indian curry for special occasions.

Crispy deep-fried ricotta fritters coated in ladyfinger crumbs with orange zest and nutmeg, served warm with raspberry sauce. An Italian-style dessert that's golden outside and creamy within.

Pennsylvania-style sweet potatoes baked in a tangy pineapple-lemon sauce with ginger, brown sugar, and cornstarch. A classic holiday side dish with a sweet-tart glaze.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.