10,000 glowing recipes

Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.

Scrumptious apple muffins that are just in time for the Autumn season.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

A new type of fruity spread that tastes delicious with toast or in a sandwich.

A fizzy, citrus-bright champagne punch made with orange juice and limeade concentrates, two bottles of bubbly, and sparkling water over crushed ice. Serves 36 and comes together in 10 minutes flat.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Lower-fat Philly cheesesteak with thinly sliced flank steak, sauteed peppers and onions, and reduced-fat cheddar on hoagie rolls. Broiled until bubbly in 20 minutes.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.