10,000 saure recipes

Thick, hearty bean stew crowned with fluffy cornmeal dumplings that steam right on top. Vegan-friendly comfort food that's rustic, filling, and ready in under an hour.

Easy homemade pizza dough with a slow overnight rise for deep flavor and a chewy, crisp crust. A high-hydration bread-flour dough you proof cold, then stretch by hand into pizzeria-style rounds.

A lighter take on classic potato salad using low-fat cottage cheese and just a touch of mayo. Packed with celery, green pepper, pimento, and olives for a single-serving side that's full of crunch.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Low-calorie broccoli soup blended smooth with carrots, celery, and herbs, studded with whole broccoli buds and elbow macaroni. Creamy comfort without the cream.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

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Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Christmas tree cake cut from a 13x9 sheet cake into a tree shape, frosted green and decorated with peppermint candies, pretzel rod trunk, and a gumdrop star. Festive holiday show-stopper from one boxed mix.

Open-faced rump roast sandwich on toasted rye with Monterey Jack cheese, sweet relish, and coleslaw dressing. A quick, no-cook way to turn leftover roast beef into a satisfying lunch in 10 minutes.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Butterflied shrimp pressed with a lemon-lime zest crust, seared with jalapeno and white pepper, then finished with sliced starfruit, fresh ginger, and a splash of rum. Tropical, bold, and ready in 40 minutes.