10,000 maize recipes

Ground chicken or turkey with peas, a 3-ingredient skillet dinner crumbled and cooked in one pan, then spooned over rice or noodles. Lean, fast, and endlessly easy to season your way.

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

Herb-loaded crustless zucchini quiche with sautéed mushrooms, Swiss cheese, and a splash of dry sherry. A savory way to use up garden zucchini all summer long.

A delicious macaroni and cheese casserole that's perfect to serve when you have family or friends over.

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Sichuan chicken stir-fry ready in 10 minutes flat. Cornstarch-dusted chicken cubes wok-seared with garlic, soy, vinegar, scallions, and cayenne for a fast weeknight dinner with serious heat.

Corned beef barbecue sandwiches simmered in a homemade sauce of ketchup, Worcestershire, vinegar, mustard, chili powder, and paprika. A Midwestern potluck classic using canned corned beef on hamburger buns.

Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.

Oven barbecued spareribs braised low and slow for 3 hours in a homemade ketchup, brown sugar, and Worcestershire sauce. Fall-off-the-bone tender, no grill needed.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

A scrumptious lasagna made with succulent italian sausage and a variety of delicious cheeses.

Yogurt chicken marinated 24 hours in a spiced yogurt blend of turmeric, ginger, cinnamon, cloves, garlic, and lemon juice, then baked golden. Deeply flavored and incredibly tender.

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

A scrumptious dessert made with bread cubes, apples and a bit of cinnamon. Tastes amazing when served with hard sauce or ice cream.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.