10,000 manie recipes

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

Curried apple pork chops baked under a fragrant blanket of tart apples, onion, ginger, garlic, soy sauce, and curry powder. A simple oven-braise that turns weeknight chops into something special.

Honey mustard chicken baked with country-style Dijon mustard, whole mustard seeds, honey, and black pepper. Five ingredients, one pan, and a sticky-sweet glaze that caramelizes during the hour-long bake.

Tofu and veggie burgers with mashed tofu, grated carrot, minced leeks, and toasted sesame seeds, kneaded into patties and pan-fried crisp. The vegetarian burger that holds together without eggs or breadcrumbs.

Grilled sirloin steak topped with a French-style herb butter made from softened unsalted butter, shallots, parsley, and chervil. Simple steakhouse elegance with just seven ingredients.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Salmon patty sandwiches on English muffins with hollandaise sauce. Canned salmon patties coated in crushed cheese crackers, sauteed, then slow-cooked in a Crock-Pot for tender results.

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.

Stuffed roast beef pockets made with refrigerated biscuit dough, cream cheese, pimentos, and a tangy honey-horseradish-Dijon sauce. A quick handheld dinner in 40 minutes.

Tomato cheese tart with provolone, Parmesan, fresh basil, and thick tomato slices baked in a blind-baked pastry shell. A savory Italian-style tart best with peak-season tomatoes.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Turkey casserole baked in a mashed potato shell with mixed vegetables, cream of mushroom soup, and melted cheddar. A low-fat way to use leftover turkey.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.