10,000 slice recipes

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Ground lamb patties seasoned with rosemary and hot sauce, seared golden then simmered over Provencal vegetables with zucchini, tomatoes, and potatoes.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Jalapeno squash casserole with yellow summer squash, sharp cheddar cheese spread, cream of mushroom soup, and a buttery breadcrumb topping. A spicy Southern side dish.

Cheddar olive tamale pie layers ground beef, canned tamales, corn, and chopped olives in a chili-spiked casserole topped with sharp aged cheddar. A freezer-friendly weeknight casserole that bakes hands-off.

Corn with bacon and mushrooms sautees sweet summer kernels in smoky bacon fat with shallots and a mix of wild mushrooms, then showers crisp bacon over the top. A savory side that celebrates late-summer corn.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.

Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.

Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.