10,000 maize recipes

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

High-protein vegetarian spinach and cheese squares baked with eggs, cottage cheese, sharp cheddar, and whole-wheat flour. One bowl, six ingredients, naturally low-carb.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Turkey breast soaks in salt brine, then slow cooks on a bed of sliced onions with garlic powder and paprika in this effortless crockpot dinner that delivers juicy, flavorful poultry every time.

This cheesy and creamy tetrazzini is easy to make. It can be made in advance, then freeze it in your freezer. Reheat it for a quick and tasty weekday dinner.

Hearty beef stroganoff with mushrooms, sour cream, and a tangy dry mustard-white wine sauce served over egg noodles. A 30-minute comfort food classic that never gets old.

Instead of firing up the barbecue, try this succulent and scrumptious chicken dish that will make you forget about barbecue sauce.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

Herbed beef patties breaded and pan-fried in butter, then baked with spaghetti sauce, cheddar, and Parmesan until bubbly. Like chicken Parmesan but with seasoned ground beef.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.

A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.