10,000 glowing recipes

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Simple three-ingredient mocktail mixing apricot nectar with diet ginger ale and a squeeze of lemon for a bubbly, refreshing drink.

Make your dinner feel special with this scrumptious spinach salad everyone will enjoy!

Microwave chicken gravy with mushrooms, made with schmaltz and butter for deep flavor. Smooth, rich, and ready in 15 minutes with no stovetop babysitting needed.

Heavenly hash candy made with unsweetened chocolate, cream, marshmallows, roasted almonds, and pecans boiled to soft ball stage. A vintage chocolate fudge-style confection cut into squares.

Homemade jelly candies with pectin, sugar, corn syrup, and citric acid: customizable molded sweets flavored and colored any way you like. Firm, chewy, and old-fashioned.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Monster-shaped bread for Halloween made from store-bought dough with cinnamon sugar filling, raisin eyebrows, and candy decorations. A fun baking project kids can help shape and decorate.