10,000 goose recipes

Pasta with zucchini and fresh mint sauce blends grated zucchini, cream cheese, Parmesan, and garlic into a silky, herb-bright sauce. A summer vegetable pasta that comes together in one pan.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.

Herbed biscuit egg bake lines a pan with a thyme-rosemary biscuit crust, then fills with eggs, sauteed onion, broccoli, and sharp cheddar. Brunch quiche-meets-biscuit casserole baked golden in 40 minutes.

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Spiced turkey meatballs seasoned with cumin, coriander, and garlic, simmered in reduced turkey stock thickened with ground almonds and sweet corn. This Mexican-style albondigas soup is hearty, warming, and ready in an hour.

Miniature cookie houses: a sturdy vanilla cookie dough built for construction. Roll, cut, bake, and decorate into tiny Christmas houses. The classic holiday project for kids and crafty bakers.

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Indian chicken pies with flaky lard-and-margarine pastry wrapped around garam masala-spiced chicken, mushrooms, and corn. Handheld curry-pot pies worth the weekend effort.

Seared bay scallops in a reduced grapefruit-butter sauce, plated in the center of a vegetable fried rice ring with snow peas and red pepper. Restaurant-style citrus-seafood dinner.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Melanzane in carrozza: breaded Italian eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then fried golden. A Southern Italian antipasto, crisp outside, molten in the middle.

Indian-spiced braised cauliflower, potatoes, and mushrooms with cumin, curry, and jalapeno, rolled in cheesy flour tortillas with tomatoes and sour cream. Sabzi meets burritos.