10,000 sante recipes

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Thin-pounded beef tenderloin steaks, pan-seared golden and draped in a flambéed brandy sauce with mushrooms, shallots, and Dijon. A classic bistro showstopper in just 25 minutes.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Chewy brown sugar cookies studded with white chocolate chips and bright maraschino cherries. A patriotic twist on the classic drop cookie that bakes up in under 10 minutes.

Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.

Easy turkey sloppy joes with ground turkey, ketchup, Dijon mustard, and seasoned salt. A leaner, 30-minute weeknight dinner the whole family will love.

Rohkostsalat is a German raw cabbage salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. A crunchy, sweet-tart side dish served cold.

This egg-free, dairy-free chocolate cake mixes right in the pan. Cocoa, coffee, and vinegar create a rich, moist crumb topped with cinnamon sugar. No bowls to wash, no excuses not to bake.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.