10,000 sweet recipes

Grilled salmon soft tacos with cabbage slaw, citrus salsa, and cilantro-serrano crema. A chile-rubbed 20-minute summer grill dinner loaded with fresh acid, creamy heat, and crunchy texture.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.