10,000 slice recipes

Cheesy corn and onion casserole layered with corn muffin batter, creamed corn, sauteed onions, sour cream, and shredded cheddar. A side dish that thinks it might be a main. Holiday and potluck favorite.

Curried beef and potato stir-fry with red pepper, onion, and tomato in a light broth sauce. A low-fat, quick weeknight dinner with warm curry flavor.

Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.

Whole lake trout, salmon, or walleyed pike baked with herb stuffing, white wine, and lemon. Includes two stuffing options: celery-savory and fennel-tarragon. A stunning centerpiece for any dinner.

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.

Saute of Chicken Breasts with Coconut Milk and Herbs recipe

Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.

Kare-kare is a classic Filipino stew of pork hocks and beef in a rich peanut butter sauce with eggplant and green beans, colored with annatto. Served with rice and bagoong.

Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.

Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.

A dump-and-bake strawberry cake with marshmallows, cake mix, Jello powder, and frozen strawberries layered in a pan with zero mixing. The oven does all the work. Sticky, gooey, and ridiculously easy.

Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.