10,000 slice recipes

Granny's icebox sugar cookies sliced from a chilled log, sprinkled with sugar and nutmeg, and baked into crisp-edged, soft-centered rounds. The make-ahead slice-and-bake recipe with old-fashioned charm.

Authentic Hanoi-style pho bo with slow-simmered oxtail and beef bone broth, star anise, charred ginger, rice noodles, and paper-thin sirloin. This traditional Vietnamese beef noodle soup recipe takes 5 hours but rewards you with deeply aromatic, soul-warming bowls.

This showy make-ahead buttercup squash recipe is impressively divine. Maple-infused cranberries top maple butter-flavored squash baked-on apple slices.

This classic Italian Eggplant Parmesan is a family fav!

German oven pancake (Dutch baby) with a dramatic puffed shell, golden edges, and a fruit-filled center. Made with skim milk and egg substitute for a lighter version of the classic.

This no-cook French-inspired tuna salad packs briny capers, sliced black olives, roma tomatoes, and red onion with a red wine vinaigrette. Serve on whole grain bread with peppery watercress, or go full Nicoise-style over mixed greens with potatoes, eggs, and green beans.

Garlic scape is a popular and common vegetable in China, it's used a lot in stir-fry, this recipe is one of the classic ones. It's quick and easy to put everything together, and it tastes simply delicious!

Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.

Stained glass candies are no-bake chocolate log slices studded with colorful mini marshmallows and walnuts. A gorgeous holiday candy that looks like stained glass windows when sliced.

Too many zucchinis? Why not give this zucchini pizza a try? Instead of a pizza dough just use zucchini. Much less calories and very tasty!

Flank steak stuffed and rolled into a pinwheel with ham, cheese and a flavor packed mix of ingredients. Guaranteed to wow your BBQ guests that are lucky enough to partake.

A classic Chinese sichuan stir-fry. There are lots of notes in this dish, spicy, sweet, fermented taste from soy bean paste, and Asian symbol flavor from garlic, ginger and scallions. In China, the eggplant is usually fried in a good amount of oil under a high temperature, and sometimes people add some minced pork to add flavor. It's a delicious and popular dish that you can find at every Chinese restaurant in China.

In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.