10,000 maize recipes

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.

Simplified Cincinnati-style chili with ground beef, kidney beans, and tomato sauce in 50 minutes. No exotic spices needed, just classic chili flavor for busy weeknights.

Grilled or baked chicken brushed with a tangy applesauce barbecue glaze made with ketchup, vinegar, and Worcestershire for sweet-savory perfection.

Sweet and sour meat with green bell peppers, raisins, and a tangy cornstarch-thickened sauce. Use leftover chicken, beef, pork, or turkey for a quick dinner for two.

Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.

Onion meatloaf uses a packet of dry onion soup mix as the seasoning shortcut, topped with a tangy brown sugar, ketchup, and mustard glaze. Classic mid-century American comfort food.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Pork cutlets with a crunchy almond and cracker crust, seasoned with cayenne and coriander, dipped in buttermilk egg wash and pan-fried golden in butter.

Bacon and sharp cheddar quiche with green onions sautéed in bacon drippings, a half-and-half custard, and a kick of cayenne and dry mustard. Rich, savory, and sliceable for dinner or party appetizers.

Crustless-style mushroom quiche with a sauteed mushroom and bread crumb crust, filled with cottage cheese, Monterey Jack, eggs, and scallions. Light and gluten-friendly.

Sun-dried tomato quiche with mozzarella, Parmesan, fresh basil, and a flaky homemade crust. This rich, custardy brunch centerpiece serves 4 to 6 and comes together in about an hour.

Rotini pasta in creamy cheddar sauce with diced chicken, baked until bubbly and topped with crunchy cornflake crumbs. Midwestern comfort.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.