10,000 glowing recipes

Bratwurst Bramberger: a southern German pork-and-bacon sausage bound with milk and egg for an exceptionally tender, fine texture, seasoned with ground spices and stuffed into hog casings.

Homemade butter pecan ice cream: a rich browned-butter and brown-sugar custard churned silky-smooth and folded with toasted pecans. The browned butter gives it a deep, nutty butterscotch flavor no store version matches.

Shape popcorn into pumpkins, these cute pumpkins are a great treat at your Halloween party!

Fresh herbs and creamy goat cheese are stuffed into these fresh baby peppers, roasting develops lots of flavor, and the balsamic glaze adds the extra zing. It can be a tasty appetizer, or can be served with main course.

Buzzard's breath chili is a big-batch, no-beans Texas chili: a mountain of ground beef simmered with pure ground red chile, cumin and oregano, thickened with masa harina. A bold, meaty bowl of red for a crowd.

Very easy prep, the meat literally falls apart it's so tender. The horseradish sauce adds a bit of kick to tender beef short ribs.

If you can't find key lime juice, use lime juice instead. The crust is buttery and flakey, the filling is creamy, lime-y and smooth, and the meringue topping is light and fluffy. Perfect balance of the flavor and the texture.

This easy to make blueberry cobbler can be a light and fruity dessert in a hot summer day, or having it as a snack is a good idea too.

Mini-bites of heaven. Individual chocolate cheesecake topped with cherries.

Vanilla velvet ice cream skips the custard cooking step and folds whipped eggs straight into a sea of heavy cream and half-and-half. Old-fashioned uncooked ice cream maker recipe with deep dairy flavor.

Pretty pinwheel appetizers that are layered with ham & savoury ranch cream cheese. Only 5 ingredients with quick and easy prep.

Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.

Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.

This much quicker and easier to prepare version of the classic Eggs Benedict. Reduced fat but equally as decadent as the original. This is a variation of a vegetarian version of the same recipe, see links below.

"The light and fluffy texture of this this cool and creamy mousse is perfect after a heavy turkey dinner."

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.