9,195 glowing recipes

Dallas Cowboy Tacos wrap browned sausage, sweet onions, and melty Velveeta inside flaky crescent roll dough, then bake until golden. A hand-held game day appetizer that goes from oven to platter in under 15 minutes of bake time.

No-bake chocolate Grand Marnier truffles made with ground chocolate wafers, almonds, and orange liqueur, rolled in powdered sugar. Elegant, boozy, and better after aging a week.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Grapefruit soju cocktails mix fresh grapefruit juice with chilled soju and a splash of club soda. A tart, low-ABV Korean drink that scales up easily for a crowd.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Quick cinnamon rolls using refrigerated biscuit dough filled with brown sugar, raisins, and cinnamon. Ready in 40 minutes with simple powdered sugar glaze.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Make your ribs taste a bit sweet with this easy crockpot recipe that is 100% stress free!

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

It's easy to make, and it tastes a lot better than store-bought crust.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.