10,000 glowing recipes

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Perfect for a quick summer dinner, this scrumptious dish involves you stuffing your fish for a change.

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Cheese-stuffed hamburger patties with cheddar sealed inside two thin layers of ground beef. The cheese melts into a gooey pocket as the burger cooks. Freezer-friendly for meal prep.

Herbed spaghetti squash with mozzarella: roasted squash strands tossed with garlic butter, smoked mozzarella, and fresh basil. A low-carb, gluten-free pasta alternative.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Ogwissimanabo is a traditional Tuscarora yellow squash soup with shallots, cucumber, and a touch of maple syrup. A simple Native American summer soup ready in 30 minutes.

Thick-cut rib eye steaks rubbed with a bold blend of black pepper, paprika, garlic, and red pepper flakes, then grilled over coals to a smoky char. A peppery dry-rub steak built for the grill.

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe

Carrots are very nutritional. Especially after cooking. This quick recipe is very easy to make and tastes nice too.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

A variation of the classic french canadian pea soup.

This decorative and tasty bread is perfect for the kids during the Halloween.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.