10,000 maize recipes

A unique baked spaghetti casserole tossed with roasted potato cubes, fresh tomatoes, scallions, and toasted sesame seeds in nutty sesame oil. A cozy dinner for two with an unexpected twist.

Roast beef sandwich on pumpernickel with creamy horseradish sauce, pickled beets, lettuce, and mayo. A tangy, savory deli sandwich with an Eastern European twist.

Layered artichoke quiche with Swiss cheese, tarragon, and nutmeg in a flaky pie crust. A savory brunch centerpiece that comes together in minutes.

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

Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.

A scrumptious chicken and rice casserole that is easy to make in your crockpot.

Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

No-bean chili with cubed stewing beef and chorizo simmered in Mexican beer, tomato sauce, jalapenos, and cayenne. A meaty, slow-simmered Texas-style chili built for serious heat.

Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.

Flour-dusted turkey breast strips browned in artichoke marinade, then finished in a lemony sour cream and Parmesan sauce garnished with artichoke hearts. Elegant enough for guests, easy enough for a Tuesday.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Sauteed calves liver with avocado slices in a brown butter, lemon, and white wine sauce with thyme and parsley. An elegant, retro main course ready in 30 minutes.

A no-yeast pizza dough made by stirring flour, baking powder, oil, and milk into a quick crust you can roll and top in minutes. No rising time, no kneading, just pizza night made simple.