10,000 slice recipes

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.

Nobody dislike this recipe, very beautiful strawberry shortcakes. So delicious and they are low fat too.

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Ground beef and green bean casserole with mushroom soup and a crispy Tater Tot topping. A hearty one-dish weeknight dinner the whole family will eat.

Golden-seared chicken breasts stuffed with tangy goat cheese under the skin, nestled on sauteed zucchini and yellow squash. A one-hour weeknight dinner that feels fancy.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Cheesy crawfish casserole with peeled crawfish tails, the holy trinity, mushrooms, and rice in a cream cheese and Velveeta sauce, topped with crispy fried onions. The Louisiana potluck classic.

Pecan cheese gelatin salad with pineapple, cottage cheese, whipped cream, marshmallows, and sour cream set in a fruity mold. A classic Southern potluck side.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Chocolate-dipped frozen banana bites rolled in assorted toppings. A 4-ingredient no-bake dessert that turns ripe bananas into healthy-ish cold treats for kids and adults alike.

A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

Slow-simmered beef stew with chili powder, cinnamon, and cloves gives this chuck wagon classic a warm Southwestern kick. Potatoes and carrots round out a hearty one-pot supper.

Vegan Hawaiian tempeh kebobs marinated in soy sauce, lemon, and allspice, then grilled with pineapple, zucchini, and cherry tomatoes. Finished with a tangy orange glaze.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Simple cod chowder simmers Atlantic cod with russet potatoes and onion in whole milk, finished with fresh chives. A clean New England-style classic ready in under an hour.