10,000 glowing recipes

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

Persimmon chocolate chip cookies: ripe Hachiya persimmon pulp folded into a spiced cookie dough with chocolate chips, walnuts, and dates. Soft, cake-like cookies with autumn-spice warmth in every bite.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

Crunchy almond cookies shaped like eerie little fingers, these Dead Men's Legs are a spooky Halloween treat that stores for up to two months.

Grilled Breast of Chicken with Maple Whiskey Glaze recipe

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

A lighter banana cake topped with cinnamon-sugar apple slices, made moist with mashed banana, yogurt, and honey instead of heaps of butter. The go-to recipe for using up your fall apple harvest.

Fig raisin cake with brown sugar, cinnamon, and boiling water-soaked dried fruit baked into a dense, spiced loaf. An old-fashioned fruit cake with deep caramel flavor.

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.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.