10,000 glowing recipes

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

No-cook freezer jam with Georgia peaches and raspberries, fresh-tasting fruit set with Certo liquid pectin and lemon juice. No stove required. Ready overnight.

Whole wheat banana scones with mashed ripe banana, honey, and nutty wheat flour. A healthier tea-time scone that comes together in under 30 minutes with overripe fruit hiding on the counter.

Try this scrumptious East Indian favorite that can be used instead of bread.

Many people’s favourite jam is strawberry. These buns are perfectly delicious. They’re shaped like croissants.

Blueberry bran honey muffins are high-fiber breakfast muffins with bran, dark honey, fresh blueberries, and a moist tender crumb. A wholesome bake that yields 24 hearty muffins.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

One of my favorite go-to sides, great with any protein or on its own for a light lunch. You can add any combination of chopped vegetables.

Classic 12-egg-white angel food cake recipe. Cloud-light fat-free cake leavened entirely by stiff-peaked whites, with vanilla and almond extract for a tender crumb that's all air, sugar, and structure.

Easy ginger spice cookies with no sugar in the dough: cinnamon, ginger, and cloves rolled and cut into rounds, then tossed warm in a sugar-substitute cinnamon coating. A diabetic-friendly cookie.

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Easy banana fudge cookies made with chocolate cake mix, mashed banana, an egg, and chocolate chips. A four-ingredient cookie that yields nearly four dozen in 40 minutes.

Masala coffee, the South Indian spiced coffee with cinnamon, cardamom, sugar, and milk. Boiled, strained, and pulled between pans for a thick, frothy cup.

A great healthy pizza for a delicious lunch or dinner.