10,000 slice recipes

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Homemade whole-wheat granola with oats, wheat germ, honey, coconut, almonds, and cinnamon. Baked low and slow with orange juice for crunchy, golden clusters.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Seafood lovers will enjoy this scrumptious dish that doesn't take a lot to make!

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

This award-winning treat is has won the hearts of many with its perfect combination of moist, tender cake and the sweet, tart flavor of apples.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.

Loaded vegetable chicken soup with three tomato styles, carrots, celery, zucchini, onion, and shredded chicken. Hearty Dutch-oven soup that feeds a crowd and freezes beautifully.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Hearty beef and barley soup built on bone-in short ribs for deep flavor, with carrots, celery, cabbage, tomatoes, and quick-cooking pearl barley. Slow-simmered Sunday soup for cold weather.