10,000 sante recipes

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.

Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Traditional Native American fry bread with lard makes pillowy, golden rounds that puff and crisp in hot oil. Serve warm with honey drizzle or powdered sugar for authentic Indian tacos or sweet frybread.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Homemade refried beans with cheese made from pinto beans mashed with sauteed onion, garlic, and chili powder. Topped with melted cheddar for a creamy, flavorful Mexican side dish.

Seasoned mayo spread with onion powder and celery salt. A three-ingredient sandwich condiment that adds savory depth to burgers, wraps, and deli sandwiches in seconds.

Slow-baked caramelized peanuts coated in brown sugar, salt, and a thin egg white wash. A holiday gift candy with a crunchy, candied shell and deep molasses sweetness.

I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Crispy phyllo strudel stuffed with seasoned ground beef, mushrooms, carrots, celery, and Parmesan cheese. Makes two golden rolls that slice into eight hearty servings.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Shortcut quiche using refrigerated biscuit dough as the crust, filled with cheddar cheese, chopped ham, eggs, and milk. A hearty brunch or weeknight dinner ready in about an hour.

Simple filled crepes (Flaedle) with eggs, milk, and flour, rolled with preserves and dusted with sugar. Fill sweet with jam or savory with seasoned meat.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.