10,000 ground recipes

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Slow-roasted boneless pork shoulder rubbed with fresh dill, garlic powder, and coarse black pepper, marinated overnight for deep flavor. A simple 5-ingredient roast that feeds 8.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

A great side dish that is perfect for surprising friends or family at a dinner party!

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

It's a super versatile recipe. I can eat it everyday!

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.