10,000 flesh recipes

Easy homemade taco beef with ground beef, salsa, chili powder, and cumin. Ditch the seasoning packets and make flavorful taco meat from scratch in 35 minutes. Use for tacos, burritos, or salads.

15-minute fettuccine Alfredo with cream cheese, parmesan, butter, and heavy cream finished with fresh nutmeg. The decadent restaurant-style pasta ready faster than ordering takeout.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

A delicious side dish for your Thanksgiving dinner.

Homemade beef pastrami from a 6-pound brisket cured for 3 weeks with salt, black pepper, pickling spices, ginger, and brown sugar, then smoked low and slow until tender.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.

Homemade vanilla raspberry liqueur: fresh raspberries, vodka, vanilla bean, and allspice infused for weeks. Deep ruby-red cordial for sipping or cocktails.

This recipe comes from Sheilah Kaufman's book: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking."

Broiled calves liver topped with French dressing-marinated mushrooms and fresh parsley. A quick, high-protein dinner for two that's on the table in under 10 minutes of cook time.

No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.

Here's a filling that should work nicely with cranberries. You may want to adjust sugar--the filling is tart, but you might like it sweeter. This recipe is enough for a 10-inch tart, about 1-inch deep.

A herb-loaded Greek vegetable casserole from Mystras with eggplant, zucchini, potatoes, okra, and fresh dill and parsley, topped with toasted breadcrumbs. Vegetarian comfort food, served warm or cold.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

A simple recipe that creates a scrumptious beef brisket that everyone will love!

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.