10,000 glowing recipes

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.

Traditional Jewish poppy seed candy (mohn) cooked with honey, sugar, chopped nuts, and ginger. A chewy, nutty confection cut into diamonds. Perfect for Purim and holidays.

Discover Swedish Tacos, a savory fusion of spicy chilies, sharp cheddar, and juicy tomatoes with budget-friendly beef. Quick, flavorful, and perfect for taco night.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.

Microwave chocolate marshmallow fudge with chopped nuts. Sugar, butter, and evaporated milk boiled in the microwave, then beaten with chocolate chips and marshmallows for creamy fudge in 15 minutes.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Citrus Summer Hummer blended cocktail with brandy, lemon ice cream, and orange sherbet. A 3-ingredient frozen boozy milkshake that takes just 2 minutes to make.