10,000 flesh recipes

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Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Asian-style shrimp salad with bean sprouts, water chestnuts, and crunchy chow mein noodles in a soy-ginger mayonnaise dressing. A cold, crunchy seafood salad.

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.

Creamy garden vegetable soup made entirely in the microwave with cabbage, carrots, zucchini, corn, green beans, and fresh basil in a milk-based broth. Ready in 30 minutes, no stovetop needed.

A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Classic Caesar salad with romaine lettuce, garlic oil, coddled eggs, Worcestershire, lemon juice, Parmesan, and croutons. Tossed tableside-style in the traditional method.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Classic spanakopita layers crisp buttered phyllo with a Greek spinach and feta filling for a golden, flaky savory pie. Vegetarian Greek classic, perfect for Sunday dinner or potluck buffets.

Sauteed spinach with garlic and a little fresh tomato, cooked down in olive oil into a quick, savory side dish. A simple, healthy way to turn a pound of greens into a flavor-packed plate in minutes.