10,000 maine recipes

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.

Hungarian Szeged goulash with braised pork, sauerkraut, apple cider, and sour cream. Caraway and sweet paprika build deep, smoky flavor in this hearty one-pot classic.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.

Kashmiri rogan josh: cubes of lamb braised slowly in yogurt, paprika, fennel, ginger, and warm whole spices for a deeply red, perfumed Northern Indian curry.

Slow-cooker sweet and sour cocktail franks simmered in chili sauce, currant jelly, mustard, and pineapple chunks. Retro mid-century party appetizer that holds warm in the crock for serving.

Butternut squash casserole mashed with butter, brown sugar, egg, and evaporated milk, topped with toasted almonds. A sweet, custard-like side dish baked until set.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Bisquick beef pizza skips the yeast dough entirely with a quick biscuit-mix crust topped with seasoned tomato sauce, ground beef, peppers, and cheese. A 30-minute homemade pizza for busy weeknights.

Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.

Pork chop and acorn squash foil packet dinner with butter, brown sugar, and honey. Sealed up tight and baked into a single-serving meal. Six ingredients, no dishes to wash.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

A delicious Thai flavor chicken dish satisfies everyone's appetite.