10,000 maize recipes

Wayman chili with chunked sirloin steak, green peppers, onions, garlic, and parsley in a tomato and Tabasco base spiked with cumin and chili powder. Beanless Texas-style chili with real bite.

Paprika beef roll stuffs pounded round steak with mushrooms, onions, pimiento, bread crumbs, and stuffed olives, then roasts in red wine for two hours.

Irish-style spaghetti sauce with ground beef, red wine, tomato puree, chicken broth, and a warm hint of nutmeg. Simmered for an hour into a rich, velvety meat sauce.

Everything tastes better with bacon. Needless to say when bacon meets beef tenderloin, it's an ultimate combination. We made this during the weekend, it was delicious.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

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.

Spit-roasted pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Rotisserie-style ribs with a rich, glossy glaze.

Pimentos Grilled Chicken with Raspberry Butter Sauce recipe

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.

Browned chicken pieces simmered in white wine with sliced mushrooms and fresh tarragon. A rustic one-pan French dinner that fills your kitchen with the most intoxicating aroma.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.