10,000 maine recipes

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

Homemade calzones with mozzarella, creamy goat cheese, prosciutto, chives, and garlic in a from-scratch yeast dough. Baked golden and brushed with oil and Parmesan.

Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.

Savory quiche with a crunchy wheat cracker crust, tender simmered apples, and a smooth cheddar-cottage cheese filling. Nutmeg dusted top bakes until a knife comes out clean.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Vegetarian red lentil burgers bound with breadcrumbs, onion, and garlic. A simple high-protein meatless patty that pan-fries up crisp on the outside and tender within.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Cheese pasties, hand-held British turnovers stuffed with sharp cheddar and diced root vegetables (turnip, carrot, leek, celery) in a flaky butter shortcrust, warmed with mace and cayenne. Crimped, baked golden, and even better the next day.

A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.