10,000 fresh recipes

Oven-baked beef and vegetable soup with short ribs, leeks, carrots, celery, mushrooms, and small pasta in a rich homemade broth. Slow-baked for tender, fall-off-the-bone beef and layered flavor in every spoonful.

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Old-fashioned raisin pie with a spiced orange juice filling, dual citrus zest, cinnamon, and cloves under a lattice crust. A sweet, fruity heirloom pie that deserves a comeback.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Gingered shrimp noodle soup with snap peas, radishes, and a zippy rice vinegar broth, ready in 15 minutes from a packet of soup noodle mix. Fast weeknight dinner with real crunch.

Millionaire stuffed shrimp: butterflied jumbo shrimp topped with a lump crabmeat stuffing, then baked and broiled until golden. Southern coastal restaurant classic worth its name.

Chinese pork loin marinates in soy, hoisin, ginger, garlic, and five-spice for char siu-style flavor. Grilled low and slow into a sweet-savory roast.

Pork and mung bean spring rolls: ground pork stir-fried with bean sprouts and onion, wrapped in egg roll skins, dipped in a Bisquick batter and deep-fried golden. American-Chinese style.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Crunchy, refreshing and tasty. A great side dish with any barbecued meat.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.