10,000 fresh recipes

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Grilled chicken salad with blanched asparagus, sugar snaps, and snow peas over a fresh strawberry-balsamic dressing and toasted almonds. A springtime dinner salad that feels like a restaurant plate.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Rustic Southern fresh peach skillet pie baked in cast iron with a biscuit-style crust, cinnamon sugar topping, and butter. Serve warm with ice cream for a summertime showstopper.

Fresh pineapple with rum cream pairs ripe sliced pineapple with a silky rum-spiked sabayon-style sauce of egg yolks, butter, and whipped cream. An elegant New York chef-style fruit dessert.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

For the Nuwave oven, a quick and easy breaded chicken main dish.

Ziti with a raw fresh tomato-olive sauce made with kalamata olives, capers, balsamic vinegar, fresh basil, garlic, and red pepper flakes, topped with crumbled goat cheese and Parmesan.

Fresh pineapple upside-down cake with Madeira wine caramel, cornmeal batter, and extra egg yolks. Baked in a cast iron skillet for a crisp, buttery edge.

Grilled shrimp over penne pasta tossed with fresh tomatoes, basil, and a balsamic-Dijon vinaigrette. A summery main dish that comes together while the grill is hot.

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Grated Granny Smith apples and warm spices bake into a tender brown-sugar cake, pierced and drenched in a buttery brown-sugar glaze. Walnut crunch and frozen vanilla yogurt finish each slice.

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.