10,000 maize recipes

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

A savory and succulent dish that will have your family licking your lips after every spoonful.

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.

Lentil-nut loaf with cooked lentils, ground nuts, sauteed mushrooms, and breadcrumbs seasoned with soy sauce and herbs. A hearty vegetarian main dish that slices like meatloaf.

One-skillet ground turkey dinner with elbow macaroni, sweet corn, tomato soup, chili powder, and gooey melted cheddar. Cozy, filling, and just one pan to wash.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Beefy Salisbury steak patties season ground chuck with yellow and green onion, garlic, paprika, and parsley, then grill over wood or charcoal. Simple, juicy, no breadcrumbs.

Korean bulgogi marinates thin beef strips in soy sauce, sesame oil, garlic, brown sugar, and green onions, then grills or broils until caramelized. Classic Korean BBQ for 6.

White pizza no red sauce: a garlicky herb-oil base topped with three cheeses (mozzarella, fontina, parmesan) and baked hot until the crust blisters and the cheese bubbles brown.

Swedish meatballs browned in butter and simmered in stock with a sherry-spiked gravy. Tender, savory, and smothered in a rich pan sauce.

SPAM Hawaiian pizza loaded with provolone, sweet pineapple chunks, red onion, and green pepper on a ready-made crust. Baked until golden and bubbly, this tropical twist on pizza night takes just 40 minutes.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Beef short ribs marinated overnight in barbecue sauce, cocktail sauce, and white wine vinegar, then wood-smoked low and slow until tender. Includes charcoal, electric, and gas smoker instructions.

Goan-style chicken with dry-roasted spices, toasted fresh coconut, and a garlic-ginger-chili paste. An aromatic, no-cream Indian curry with deep, layered spice flavors.

Lamb and bulgur bake: a Middle Eastern-style kibbeh pie with layered ground lamb, bulgur, onion, and a pine nut stuffing. Crisp on top, juicy inside, sliced into wedges.