1,010 season recipes

Easy chicken Kiev roll-ups baked in a muffin tin. Pounded chicken breasts wrapped around herbed butter, then baked until juicy and golden in 30 minutes.

Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

Butter-browned veal steaks simmered in white wine with rosemary and a hint of umami from Mei Yen seasoning, finished with sautéed mushrooms folded into a lush sour cream sauce. Comfort food with continental flair in one hour.

Pizza-flavored popcorn seasoned with Parmesan, garlic powder, Italian seasoning, and paprika. A savory, cheesy snack ready in 15 minutes with no cooking.

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

Store-bought cheese ravioli smothered in a quick mozzarella and cheddar cream sauce with Italian seasoning. A 35-minute weeknight dinner the whole family will love.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

Crustless garden quiche with mushrooms, onion, shredded carrots, and light processed cheese in a cholesterol-free egg and skim milk custard. No pie crust needed for this lighter take.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.