10,000 spiced recipes

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Chinese stir-fried vegetables with bean sprouts, bamboo shoots, water chestnuts, and celery in a soy-thickened chicken broth sauce. A quick wok dinner served over steamed rice.

Slow cooker vegetable stroganoff with mushrooms, broccoli, and carrots in a creamy yogurt-sour cream sauce over egg noodles. Set it and forget it for 4 hours.

Layered zucchini casserole with sour cream, cream of mushroom soup, and herb stuffing mix baked until bubbly and golden. A cozy, old-fashioned side dish that feeds 6 in under an hour.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

Bread pizza made on white bread with ketchup, American cheese, sliced hot dog, and oregano. Toaster oven ready in 10 minutes. Kid-friendly and dead simple.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Baked pasta shells with mushroom cream: a lightened chicken-and-pasta casserole with peas, mushrooms, pimentos, and Parmesan breadcrumb topping. Cornstarch-thickened sauce means no heavy bechamel.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.

Flattened chicken breasts rolled around melty mozzarella and fresh asparagus spears, then pan-seared until golden. Just 3 ingredients, 45 minutes, and a stunning dinner for two.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Silky carrot leek bisque with basil, sage, and a spoonful of miso for depth. Blended smooth with reserved carrot slices stirred back in for texture. Light, warming, and ready in 45 minutes.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.

Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that'll fool the meat-eaters at the table.