10,000 manie recipes

Vietnamese-style chicken braised with lemongrass, chili, fish sauce, and homemade caramel sauce until sticky and fragrant. Sweet, salty, and spicy in every bite.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Hawaiian-style Beachcomber Chicken marinated in shoyu, ginger, garlic, sherry, ketchup, and sugar then cooked until glazed and sticky. Island flavors meet easy weeknight cooking for a sweet-savory crowd-pleaser.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Quick and easy colorful Chinese beef stir-fry with red bell peppers, baby corn and snow peas.

Cubed round steak simmered in a tangy sauce of ketchup, vinegar, and Worcestershire until fork-tender, served over rice or noodles.

Sweet-savory corn quiche with white corn, Swiss cheese, and a brown-sugar-cinnamon topping that caramelizes in the last five minutes. Vegetarian brunch dish that splits the difference between custard pie and breakfast.

Pork ribs simmered tender then baked in a homemade cranberry barbecue sauce with brown sugar, chili sauce, apple cider vinegar, and Worcestershire. A holiday-worthy rib recipe.

Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.

Peking duck made the traditional way, air-dried and glazed with maltose for lacquer-crisp skin, then roasted and carved thin to wrap in steamed pancakes with hoisin, scallions and cucumber.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Coated baked turkey pieces topped with a rum-and-orange banana sauce. Caribbean-inspired weeknight dinner that turns simple turkey into a tropical feast.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.