10,000 maize recipes

Traditional Texas chili with overnight-marinated chuck beef, slow-simmered in tomato purée, cumin, and bay leaf until fork-tender. No beans, just deeply flavored beef in thick chile-spiced gravy. Worth the wait.

Set-it-and-forget-it slow cooker barbecue chicken simmered in a tangy tomato, brown sugar, and Worcestershire sauce. Just 10 minutes of prep and 6 to 8 hours on low for fork-tender, saucy chicken.

Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.

Dress up your ribs in a new way with this succulent recipe that is 100% stress free!

Another succulent ribs recipe that will have you hooked after every bite!

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

A tender and juicy beef roast that is simmered to perfection with apple cider.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Split lobsters stuffed with buttery Ritz cracker crumbs, white wine, and Worcestershire, then baked until golden. A New England classic for a special dinner for two.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

Traditional beef chow mein with crispy deep-fried egg noodles, soy-marinated round steak, mushrooms, bamboo shoots, and bean sprouts. Topped with thin omelet strips for an authentic finish.

Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.

Filet mignon brochettes marinated in red wine, honey, cumin, and coriander, grilled with sweet red peppers and red onions. A premium cut on a skewer that cooks to rare in just 4 minutes.

Pounded chicken breasts get an extra-crispy cracker coating that stays crunchy even under a blanket of smooth, savory gravy. This quick weeknight version skips the fuss while delivering satisfying texture and rich, comforting flavors.