10,000 goose recipes

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Tender asparagus spears served on a smoky roasted red pepper puree with balsamic vinegar, olive oil, and fresh thyme. A vibrant, diabetic-friendly vegetable side dish.

Grilled haole-style yams with pineapple butter made from crushed pineapple, margarine, and teriyaki sauce. A Hawaiian-inspired grilled sweet potato side with a sweet-savory tropical topping.

German potato salad tosses tender sliced potatoes and onion in a tangy-sweet apple cider vinegar dressing with just a touch of mayo. A lighter, Oktoberfest-style side that's even better after it rests.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Homemade beer barbecue sauce with brown sugar, two kinds of mustard, Worcestershire, and steak sauce simmered thick. A bold, sweet-tangy basting sauce for grilling.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Crispy oven-baked potatoes coated in crushed cornflakes, Parmesan, paprika, and garlic salt. A crunchy, golden side dish with no deep frying needed.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Chicken with ranch dressing, it is very nice! Once you taste it, you don't want to stop!

Indian-style stir-fried potatoes with freshly ground black pepper and cilantro. A five-ingredient vegetarian side dish using pre-boiled potatoes, ready in 15 minutes.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.