10,000 glowing recipes

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.