3,474 maize recipes

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

Classic steak au poivre, microwave-style: peppercorn-crusted steaks pan-seared in a microwave browning dish, then deglazed with brandy and beef bouillon. Bistro flavor in under 10 minutes.

Easy pesto pasta tossed with prepared basil pesto, fresh Parmesan, and toasted pine nuts. A 4-ingredient pasta dinner ready in the time it takes to boil water.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Indian spiced eggplant (baingan bharta style) with cumin seeds, turmeric, coriander, fresh ginger, and cilantro. Roasted until smoky-soft, then simmered with tomato and spices.

An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Hot turkey sandwich melts loaded with cheddar, mustard, and dill pickles, baked under foil until gooey. Just 5 minutes prep and a brilliant way to use leftover turkey.

Grilled lamb chops with a Dijon mustard and honey glaze spiked with garlic and ginger. A 5-ingredient recipe where the sweet, tangy glaze caramelizes into a sticky crust on the grill.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Slow cooker pork steaks smothered in smoky barbecue sauce with red wine, cumin, peppers, and fresh tomatoes. Set it and forget it for tender, fall-apart pork every time.

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.

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.