10,000 slice recipes

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Creamy potato chowder loaded with smoky bacon, skin-on new potatoes and celery, thickened to a velvety spoonful and finished with a splash of dry sherry. A hearty one-pot chowder for cold nights.

Ginger beef stir fry with sirloin, water chestnuts, carrots, and lettuce in a sweet soy-marmalade sauce. A fast weeknight dinner ready in 30 minutes.

This is a hearty sweet and sour meat soup that can be used as a main dish.

Pressure cooker beef stew browns chuck with onion soup mix, then pressure-cooks with potatoes, carrots, and onion for fall-apart tender meat in 40 minutes instead of three hours.

Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Ham in champagne baked with two bottles of extra dry champagne, brown sugar, honey, ginger, and dry mustard. A showstopping holiday ham with a bubbly glaze basted every 15 minutes until lacquered.

Creamed turkey with pastry pillows: leftover roast turkey and Italian sausage in a mushroom-sherry cream sauce, served over buttery puff pastry squares. Holiday-leftover dinner for a crowd.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.