10,000 onion recipes

Sausage spaghetti sauce loaded with Italian sausage, mushrooms, eggplant, and bell peppers in tomato sauce. A thick, chunky weeknight pasta sauce ready in 30 minutes.

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Mom's best tourtiere is the classic French-Canadian pork pie: spiced ground pork with mace, sage and a little raisin, bound with grated potato in a flaky double crust. A treasured Quebec Christmas tradition.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

A delicious salad that's made with roasted chestnuts and plain yogurt.

Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Ground beef, tomatoes, green olives, and cottage cheese baked in a cornmeal batter until set and golden. All the tamale flavor without the husks or the fuss.

Mexican chili beef with cubed round steak braised in crushed tomatoes with jalapeno, cumin seeds, and oregano. A lean, no-bean chili simmered low until fork-tender and saucy.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Medium Hot Salsa recipe