10,000 maize recipes

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Moroccan beef tagine slow-simmered with saffron, ginger, cumin, and sweet pitted prunes, finished with toasted sesame seeds. Serve over couscous with chickpeas for a fragrant North African feast.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Roast beef tenderloin crusted with garlic, rosemary, thyme, and cracked black pepper. High-heat roasting locks in juices for a perfect medium-rare centerpiece in under an hour.

Pork chops with scalloped potatoes: a one-dish baked dinner with browned pork chops perched on layers of thinly sliced potatoes and onions, all simmered in a chicken broth-based sauce. The Sunday-supper classic.

Broiled flounder fillets crowned with a puffy homemade sauce: scratch-made mayonnaise folded with whipped egg whites, dill relish, lemon, and a dash of hot sauce. Golden, airy, and irresistible.

Classic beef stroganoff scaled for one person with tender chuck steak, mushrooms, and a silky sour cream sauce. Ready in 30 minutes, served over noodles or rice.

Roast beef with a garlic bread crumb crust made from olive oil, crushed garlic, parsley, and seasoned crumbs pressed onto the meat before roasting. Just seven ingredients.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Slow-roasted beef chuck marinated in cider vinegar, horseradish, and garlic, then served with a tangy horseradish-Dijon cream sauce. A pot-roast style Sunday dinner with a punch.

Marcia Adams's maple baked ham: an 8-pound cooked ham glazed with pure maple syrup and served with a mustard-Worcestershire pan sauce. A classic holiday centerpiece with sweet-savory drippings.

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.

Beef tenderloin stir-fried with vibrant red, yellow, and green bell peppers in sesame oil with ginger, cumin, and a white wine finish. A fast, colorful weeknight dinner for 4 to 6.