10,000 slice recipes

Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.

Mushroom barley bake with pearl barley simmered in chicken broth, tossed with sauteed mushrooms, onion, and thyme, bound with eggs, and baked until golden. A hearty, savory side dish.

Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Creamy onion soup with sauteed yellow onions, chicken broth, thyme, and a milk-flour finish. A quick, comforting weeknight soup that lands halfway between French onion and potato-leek.

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.

Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

A succulent pot roast that is simmered to perfection with barbecue sauce and coca cola.