10,000 glowing recipes

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Bone-in chicken simmered in a fragrant almond, turmeric, and garam masala sauce finished with coconut cream and garnished with hard-boiled eggs, lime, and flaked almonds.

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Homemade cherry liqueur with just three ingredients: Bing cherries, sugar, and vodka. Layer them in a jar and wait three months for a rich, fruity spirit.

Kahlua party punch is a sparkling, big-batch crowd-pleaser: coffee liqueur, apple juice and lemon spiked with sparkling apple, lemon-lime soda and champagne. A bubbly, citrus-garnished punch for any celebration.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Italian-seasoned popcorn tossed with garlic-oregano butter and grated Parmesan cheese. A savory 3-ingredient snack ready in 15 minutes that beats plain buttered popcorn every time.