10,000 goose recipes

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

Whole wheat persimmon muffins spiced with cinnamon and nutmeg, packed with chopped walnuts and raisins. The persimmon pulp keeps them naturally moist and tender, perfect for fall breakfasts when ripe persimmons hit the market.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.