10,000 glowing recipes

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Curried cabbage and arame seaweed sauteed in sesame oil with shoyu. A quick, mineral-rich macrobiotic side dish loaded with umami that's on the table in 20 minutes. Vegan and plant-based.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.