10,000 maize recipes

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Turkey tenderloins broiled and basted with melted herb butter spiked with thyme, rosemary, paprika, and garlic. Six ingredients, 35 minutes, and you've got a juicy, golden main course with zero fuss.

Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.

Cheesy meat log frosted with mashed potatoes and broiled with sharp cheddar on top. A vintage Lincoln's Birthday party centerpiece, somewhere between meatloaf and a yule log.

Beef round steak cubes braised for 3 hours with mushrooms, wine, and Italian herbs in a rich tomato-consommé sauce, served over spaghetti. Fork-tender, deeply flavored, and worth every minute.

Rich smoked salmon quiche with goat cheese, cream cheese, and Parmesan in a flaky pie crust, finished with fresh basil. A triple-cheese brunch centrepiece for 6.

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Mystery pizza with a ricotta cheese crust made from just ricotta and flour, topped with tomato paste, oregano, Worcestershire sauce, mushrooms, and mozzarella. A gluten-light, no-yeast personal pizza.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Classic chicken piccata pounds boneless breasts thin, dredges in flour, then finishes in a buttery white wine, lemon, and garlic pan sauce. Italian-American restaurant favorite in 35 minutes.

Sweet and tangy tuna luau simmered with pineapple tidbits, brown sugar, vinegar, and green pepper strips served over hot rice. A tropical-inspired skillet dinner in 45 minutes.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Beef and peach salad tossed with romaine, avocado, and a sweet BBQ-Italian dressing. A no-cook main dish that uses leftover roast beef and canned peaches.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

When on the go, try this Idaho-style chili that's made with pinto beans, ground beef and tomato sauce.