10,000 slice recipes

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.

Incredibly moist, aromatic and tasty. So easy to make, definitely a keeper!

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Apple raisin cream pie combines Granny Smith apples, plump raisins, and warm spices under a double crust, then heavy cream pours through a center vent during baking to enrich the filling. Old-fashioned American pie with a clever cream-stream finish.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Stuffed chicken breast rolls filled with fat-free mozzarella, mushrooms, chives, and yogurt, coated in paprika breadcrumbs and baked. A low-calorie chicken dinner with melty cheese inside.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

4 Bean salad dressed with honey and cider vinegar.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Southern hush puppies fry up golden in 60 seconds, with crisp shells and tender cornmeal middles flecked with green onion. The classic side for fried catfish, fish fries, and BBQ plates.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.