10,000 goose recipes

Crispy pan-fried patties made with leftover ground beef and mashed potatoes, seasoned with sage and onion. A smart way to transform yesterday's dinner.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Crisp blanched snow peas tossed with ripe mango, red bell pepper, toasted hazelnuts, and a hazelnut oil-lemon dressing. A vibrant, crunchy salad ready in 20 minutes.

Homemade dog biscuits made with whole wheat flour, powdered milk, and egg, cut into bone shapes and baked until crunchy. A simple, no-fuss treat your pup will love.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.

Sprinkle some salt inside the cored tomatoes, let drain for about half an hour, with this method you will enjoy these tasty and succulent stuffed tomatoes.

Soft banana sour cream bars baked in a jelly roll pan with ripe bananas, butter, and vanilla. A tender sheet pan cookie bar that makes a generous batch for sharing.

Pasta alla carbonara made with fettuccine, bacon, onion, eggs, and Parmesan in a silky sauce built from egg yolk and rendered bacon fat. An Italian-American weeknight classic ready in about 40 minutes.

A quick chicken noodle casserole for two, made in the microwave with egg noodles, canned chicken, cream of mushroom soup, sour cream, and melted cheddar. Ready in 30 minutes flat.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Bread machine whole wheat sourdough with real starter, wheat germ, and a whisper of ginger. Tangy, crusty, and effortless with that old-world flavor baked fresh at home.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Five-spice-rubbed roast beef served with a homemade spiced blackberry ketchup, sweet, tart, and gently fiery with cinnamon, ginger, and cayenne. An elegant roast with a surprising fruit condiment.