10,000 fresh recipes

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Vietnamese-style beef soup with lemongrass, garlic, and fish sauce: a fragrant, quick broth with tender beef chuck and fresh cilantro. Light, bright, ready in 30 minutes.

Simple blueberry cupcakes with two cups of fresh berries in a vanilla shortening batter. Mix everything together, scoop into muffin tins, and bake for 20 minutes.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

Smoky chipotle meets sweet yellow tomatoes in this vibrant Mexican-style sauce with epazote and fresh cilantro. Makes 2 quarts, freezes beautifully, and livens up everything from enchiladas to grilled fish.

Stir-fried chicken and tender-crisp broccoli tossed with penne in a creamy Dijon mustard sauce. A lighter weeknight pasta ready in 45 minutes with no heavy cream needed.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.

Chinese-style chicken in plum sauce with fresh ginger, sherry, carrots, and celery. Bite-sized chicken simmered in a glossy, sweet-tangy plum gravy thickened with cornstarch.

Mama Chio's shellfish cioppino simmers Dungeness crab, lobster, shrimp, scallops, clams, and halibut in a sherry-laced tomato broth. The Italian-American San Francisco classic at its richest.

Great salad, looks elegant but is reasonably easy to put together. Loved the combination of textures, crunchy croutons, slightly spicy rocket (arugula) and perfectly dressed with just a bit of tang from the dressing.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Traditional Scottish haggis from scratch, with toasted oatmeal, sheep heart and liver, suet, and warm spices packed into a stomach casing. The Burns Night centerpiece, served with neeps, tatties, and a nip of whisky.