10,000 maize recipes

Pasta cooked in vegetable broth instead of water, then tossed with diced kalamata olives, olive oil, and fresh parsley. A five-ingredient vegetarian dish with built-in savory flavor.

Super cheese pizza sauce: a herb-loaded tomato paste base with oregano, marjoram, garlic and onion. Spread on crust, layer with mozzarella and parmesan, and bake at 450F for 8 minutes.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

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.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Roasted boneless pork loin rubbed with lemon zest, parsley, basil and garlic, served with a sherry pan sauce. Irish-inspired roast for Sunday dinner or holidays.

Flour-pounded round steak browned in a skillet and baked with carrots, onion, celery, and tomato sauce. A classic Swiss steak sized just right for two, ready in 40 minutes.

Slow cooker beef chili with stewing beef, tomato sauce, tomato paste, and chili powder cooked low for 8 to 10 hours. A no-bean, no-fuss Texas-style chili with serious depth.

Monterey spaghetti casserole with Monterey Jack, Parmesan, sour cream, and mixed vegetables. A lighter baked pasta using low-fat cheese and egg whites.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Mediterranean grilled shrimp marinated in olive oil, garlic, lemon juice, and oregano with a kick of hot sauce. Broil or grill in 6 minutes for a fast, protein-packed dinner.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.

This is a feel good soup. When you're sick, or just want soup it's a homemade soup that always is amazing! And I don't usually even like soup!