10,000 ground recipes

Malaysian squid satay: tender squid skewers marinated in a freshly toasted cumin, coriander and chile spice paste with fish sauce, lime and brown sugar, grilled fast over a hot fire and served with a peanut-chili dipping sauce.

Cucumber stuffed with Roquefort and hazelnuts is a crisp, no-cook appetizer. Hollowed cucumber halves are packed with sharp blue cheese, cream, caraway, and toasted hazelnuts for cocktail hour.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

A delicious Alaskan dish made with salmon, chopped onions and juicy tomatoes.

Chinese-style hot and sour chicken soup with snow peas, bell pepper, bamboo shoots and firm tofu in a soy-vinegar-white-pepper broth. Finished with cornstarch thickening and silky egg ribbons.

Rich no-bake fruitcake loaded with dates, candied fruit, cherries, nuts, and marshmallows in a spiced whipped cream base. No oven needed for this easy holiday classic.

No-bake chocolate cheesecake built on a toasted almond wafer crust with a silky milk chocolate, cream cheese, and whipped cream filling. No oven required.

King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.

Apple pie flipped upside down so the brown sugar and walnuts melt into a sticky praline-style topping over a flaky double crust. Inverted onto a platter for the reveal.

Hot and sweet pepper beef kabobs marinate tender beef and bell peppers in a teriyaki glaze spiked with ginger, chili powder, and hot sauce, then hit the grill fast. Sweet, smoky, and ready in about 30 minutes.

Homemade falafel made from cooked chickpeas mashed with tahini, garlic, cumin, turmeric and cayenne, then deep-fried into golden balls. Stuff into pita with cucumber, tomato, sprouts and your favourite sauce.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.