10,000 ground recipes

A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Grilled tuna steaks brushed with a pineapple-ginger glaze made from reduced pineapple juice, soy sauce, brown sugar, and fresh lime. Seared medium-rare in 6 minutes.

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

A sweet and scrumptious side dish made with sweet potatoes, coconut and pecans.

A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.