10,000 taste recipes

Vegan slow cooker black bean chili with brown rice, carrots, and tomatoes cooked overnight in a crockpot. A hands-off, two-day recipe where time does all the heavy lifting for deep, rich flavor.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Oven-baked "fried" chicken coated in yogurt and corn flake crumbs with your choice of spices. A crispy, no-fry chicken recipe with just 4 ingredients and zero oil.

Baked Mexican eggs with mushrooms, green pepper, tomatoes, and crumbled bacon in individual dishes. A simple, hands-off brunch that bakes in 20 minutes.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.

Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

English cucumber and ginger conserve macerates sliced cucumber in sugar, then simmers the syrup with bruised ginger root for a translucent, spiced preserve. An old British country jam for cheese boards and tea.

A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Godiva white chocolate cheesecake with mascarpone, cream cheese, espresso, and chocolate liqueur baked in a water bath. A crustless, silky-smooth cheesecake garnished with fresh raspberries.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

This classic New York-style cheesecake starts with a ready-made graham cracker crust for simplicity, then bakes rich cream cheese filling topped with sweetened sour cream. The two-temperature baking creates creamy texture without cracks.