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10,000 recipes

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Crusty Crescent Taco Squares

Seasoned ground beef and refried beans baked on a cornmeal-dusted crescent roll crust, topped with melted cheddar and Monterey Jack. Taco night meets sheet pan dinner.

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Whipped Summer Squash

Silky whipped summer squash beaten fluffy with evaporated milk and butter. A light, creamy low-carb side dish that's diabetic-friendly and ready in 30 minutes flat.

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Lion's Head Pork

Lion's Head pork meatballs: oversized Shanghai-style pork meatballs with water chestnuts nestled over braised Napa cabbage. Classic Chinese Jiangsu dish where the meatballs resemble a lion's mane atop a bed of greens.

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100% Beef Horseradish Meatloaf

Beef horseradish meatloaf bound with oats instead of breadcrumbs and topped with a tangy horseradish-mustard ketchup glaze. A classic American comfort dish with a sharp upgrade that cuts through the richness.

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Annie Mae's Lemony Cheese Cake

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

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Firehouse Special

Just try and fight the fiery taste of this dish that will have you running back for more!

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Reuben Meatloaf

Reuben meatloaf wraps a beef and caraway loaf around a hidden core of sauerkraut, corned beef, and Swiss cheese. All the flavors of a classic Reuben sandwich baked into a microwave-friendly loaf.

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Blue Ribbon Banana Cake

This two-layer banana cake with buttermilk and chopped pecans bakes up incredibly moist and tender. Made with cake flour for a fine, soft crumb, it's the kind of from-scratch banana cake that wins blue ribbons.

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Pam's Diet Bread

Bread machine multigrain loaf with whole wheat flour, cornmeal, and millet for a hearty, fiber-rich crumb. Low-fat, low-sodium, and dump-and-go simple.

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Whole Wheat Oat Scones

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

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Shrimp in Garlic Sauce

Shrimp in garlic sauce baked in a vermouth, olive oil, lemon juice, oregano, and parsley marinade. Prawns marinate for an hour then bake until pink and translucent. A Spanish-style garlic shrimp with bright, herby flavors.

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Basmati Rice with Nuts & Dried Fruit

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

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Lentils Ole

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

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Berry Cobbler

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

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Chicken a la Sabra

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

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Sauteed Chicken Livers with Blueberry Vinegar

Sauteed chicken livers dusted with warm spices, deglazed with blueberry vinegar, and finished with creme fraiche and fresh blueberries. A French-inspired dish.