10,000 glowing recipes

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Chocolate rum mousse builds melted sweet chocolate into a rum syrup, then folds in stiff egg whites and whipped cream for an airy, boozy classic. Restaurant elegance from a 6-ingredient list.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Steamed whole chicken rubbed with oil and salt, then drizzled with a warm sesame-ginger-soy sauce and topped with toasted sesame seeds and scallions. Chinese-style and full of flavor.

Whiskey grilling sauce with pineapple juice, soy sauce, fresh ginger, garlic, and a kick of bourbon. Five ingredients, 10 minutes, and ready to brush on chicken, steak, salmon, or pork.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Chocolate raspberry truffles: milk chocolate ganache spiked with raspberry jam, rolled into bite-size balls and dipped in white chocolate. Four dozen no-bake confections for gifts or holiday tins.

Six kinds of beans baked in a sweet-tangy brown sugar and vinegar sauce, topped with crumbled bacon and crispy fried onions. A potluck-ready side dish that feeds a crowd.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!