10,000 walt recipes

Pop-up pizza bakes a seasoned ground beef and cheese filling under a puffed golden batter crust. A fun family-friendly casserole with all the pizza flavors and none of the dough-stretching.

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Two-cheese meatloaf with Parmesan mixed into the meat and Monterey Jack melted over the top until bubbly. Green olives and tarragon give this loaf a bold, briny twist you won't find in a standard recipe.

Pigeon Forge pintos, a Tennessee-style baked bean with pinto beans, salt pork, molasses, brown sugar, and dry mustard slow-baked for 6 to 8 hours. Smoky Mountain comfort in a bean pot.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Fork-tender chuck pot roast browned and slow-simmered with dill and a splash of vinegar, then finished with potatoes, carrots, zucchini, and a tangy sour cream gravy. A one-pot Sunday dinner.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

If you want to add an exotic touch to dinner, try this scrumptious side dish that will have you savoring every bite.

Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.