10,000 flesh recipes

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

Brussels sprouts with toasted walnuts in browned butter and a whisper of nutmeg. Four ingredients, 20 minutes, the simple side dish that turns sprouts skeptics into believers.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Single-serving sugar-free berry pie with mixed berries (blueberries, raspberries, strawberries) under a graham cracker crumb topping. Bakes in a 6-ounce custard cup or zaps in the microwave for a portion-controlled treat.

Filet mignon brochettes marinated in red wine, honey, cumin, and coriander, grilled with sweet red peppers and red onions. A premium cut on a skewer that cooks to rare in just 4 minutes.

Garlic chutney made with 200 cloves of garlic, fresh ginger, mustard seeds, red pepper, and apple cider vinegar. A bold, tangy condiment for garlic lovers that mellows beautifully as it cools.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Pasta with ricotta-walnut sauce blended from ricotta, yogurt, walnuts, garlic, and Parmesan with fresh herbs. A creamy, no-cook pasta sauce lighter than traditional Alfredo.

Invite memories of Italy into your home with this exquisite dish!

Asparagus and ricotta pasta tossed in a silky sauce made with parmesan and pasta cooking water. Fresh basil and black pepper keep it bright and light.

Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.