10,000 flesh recipes

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.

Really wonderful flavor on this pizza. Light and fresh tasting. I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Tamora pudding made from blended papaya, fresh pineapple chunks, and orange juice, chilled until firm. A three-ingredient tropical fruit pudding with no dairy, no sugar, and no cooking required.

Spargel in Weisser Sosse: German white asparagus in a creamy white sauce with julienned ham and freshly grated nutmeg. A classic springtime German side dish ready in 20 minutes.

Baked chicken drumsticks coated in a sticky honey-ketchup glaze with five spice powder, Worcestershire, and chili sauce. Finger-licking glazed drumsticks great hot or cold.

Tomato beef stir-fry with sirloin marinated in soy and sherry, fresh tomato wedges, bell pepper, and a curry-ketchup cooking sauce. A weeknight stir-fry with real punch.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Grilled four-cheese pizza with mozzarella, fontina, provolone, and Parmesan over sliced tomatoes on a pre-baked crust. A white pizza cooked on the grill with fresh basil.