10,000 melting recipes

Classic chicken and broccoli stir-fry loaded with mushrooms, carrots, and bok choy in a ginger-sherry sauce. Better than takeout, on the table in 40 minutes, and packed with vegetables.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Italian hero sandwich with assorted deli meats and cheeses on a split loaf, dressed with a tangy Italian mayo made from white wine vinegar, garlic, and herbs. No cooking needed.

Slow cooker family pot roast with chuck, celery, onions, cream of tomato soup, beef bouillon, and sage. A 9-hour hands-off Sunday roast that thickens into rich gravy.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Homemade chicken nuggets with ground breast meat, cheddar cheese, and thyme get breaded and fried golden, served with creamy chive-spiked dip.

Korean-style steamed napa cabbage (ho baechu) tossed with sesame oil, garlic, sesame seeds, and meat sauce. A quick, fragrant banchan side dish ready in 30 minutes.

Crab and sharp cheddar spread on English muffins, freeze-ahead appetizer wedges that broil from frozen in 10 minutes for game day

Pork, chicken and shrimp fried rice, optionally with oysters!

Spicy ground beef with stewed tomatoes, instant rice, and chili powder cooked entirely in the microwave, then topped with melted sharp cheddar. A quick, cheesy one-dish dinner ready in 40 minutes.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.

Hot crab bake with crab meat, chopped hard-boiled eggs, and pimento in a buttery white sauce, topped with breadcrumbs and slivered almonds. Individual baked crab casseroles for an elegant seafood starter.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.