10,000 glowing recipes

Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.

Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.

Tangy cranberry sauce brightened with dried apricots and fresh ginger, cooked until the berries pop for a Thanksgiving side with a twist.

Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.

Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

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.

Chocolate fudge icing, the old-fashioned cooked kind made from just milk, sugar, and chocolate boiled to soft-ball stage, then beaten until thick and glossy. Sets to a rich, fudgy frosting on cakes and brownies.