10,000 maize recipes

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Spam and potato casserole with cream of potato soup, sherry, and Parmesan baked until bubbly and golden. A quick comfort food dinner from pantry staples.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Potato and bologna scalloped casserole with cubed bologna, sliced potatoes, peas, and a creamy cheddar-soup sauce spiked with sage. A retro pantry casserole for an easy weeknight family dinner.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.

Pressure cooker rogan josh simmers tender mutton in a rich, nutty gravy of freshly roasted and ground coconut, almonds, and whole spices, with yogurt stirred in gradually. An aromatic Indian curry made fast in the pressure cooker.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

A moist meatloaf made with ground beef, onion soup mix, cream of wheat, and V-8 juice. Glazed with ketchup halfway through baking and finished with a second pour of V-8 for extra flavor.

Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

Tender, fall-off-the-bone BBQ turkey thighs baked in a sweet and tangy chili sauce glaze with brown sugar and Worcestershire. Just 7 ingredients and one hour for sticky, smoky, finger-licking poultry.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.