10,000 taste recipes

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.

Baked Swiss steak braises floured round steak in tomato sauce with onion, bell pepper, celery and carrots. Slow-baked until fork-tender for a hearty, family-style oven dinner with built-in gravy.

Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Wirsingroellchen are German Savoy cabbage rolls stuffed with ground leftover meat, parsley, and breadcrumbs, baked under a basting of sour cream. A thrifty, nutmeg-warmed classic from the old country.

Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.

Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.

For that definitive French touch, an enriched Bechamel sauce.

Hungarian baked chicken with paprika-browned breasts layered over cabbage, sliced apples, and onions, finished with melted Swiss cheese. Sweet, savory, and hearty.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

Baja-style calzones stuffed with spiced sausage, ground beef, refried beans, crushed tomatoes, and melted Monterey Jack and cheddar. Served with guacamole.

Old-fashioned milk-and-egg enriched white bread makes two soft, tender loaves with a light crumb and golden crust. A forgiving family recipe for beginner bread bakers.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.