10,000 maize recipes

Two-cheese pepperoni stromboli rolls melty mozzarella and provolone with spicy pepperoni inside a frozen bread dough loaf. An easy, crowd-pleasing handheld that slices into cheesy, golden spirals.

Maple-mustard-glazed pork roast with Dijon, apple cider vinegar, and soy sauce coating a boneless pork loin. A simple six-ingredient glaze that caramelizes into a sticky, burnished crust.

BBQ beef short ribs marinated in soy sauce, dry sherry, brown sugar, ginger, and five-spice powder, then grilled low and slow until fall-off-the-bone tender. Asian-inspired barbecue.

Herb roasted rabbit with red potatoes, 24 garlic cloves, rosemary, and bacon crumbled on top. Rustic Italian-style one-pan dinner with deep savory flavor and crispy edges.

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Luck of the Irish quiche with a corned beef hash crust, Swiss cheese, and a creamy egg custard. A crustless-style quiche that skips the pastry for something heartier.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Szechuan pepper beef stir-fry with dry-toasted peppercorns, red chili peppers, ginger, and garlic in a shoyu-brown sugar sauce. Wok-fried and ready in 35 minutes.

Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.

Open-faced tuna melt with celery, red onion, and mustard topped with melted mozzarella. A quick single-serving lunch ready in under 15 minutes.

Chili-dusted chicken pieces browned and simmered in a saucy mix of diced tomatoes, green chilies, black olives, and fresh cilantro. Serve over rice for a Southwestern one-skillet meal.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Pantry-staple salmon cakes from canned salmon, cracker crumbs, and eggs, browned in butter and served with mushroom or celery soup sauce and fresh fennel. Old-school weeknight dinner in 30 minutes.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Cheese-stuffed hot dogs wrapped in flaky crescent roll dough and baked until golden. Just 3 ingredients and 20 minutes for the ultimate kid-friendly snack or game day finger food.