10,000 glowing recipes

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

Pasta with spring asparagus and peas tossed with butter-softened onion, fresh thyme, basil, a squeeze of lemon, and grated Parmesan. A quick green spring pasta on the table in 30 minutes.

Italian tomato bisque made with fresh roma tomatoes, sweet onions, whole cloves, fresh basil, and a splash of half-and-half. A silky, fragrant soup finished with chives and a balsamic drizzle.

Hearty vegetarian Texas-style chili with meaty textured vegetable protein, kidney beans, peppers and tomatoes. A high-protein, meatless pot simmered low and slow, and even better the next day.

Very easy and inexpensive and simple to scale the recipe up or down.

A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

Chocolate cheesecake with cocoa powder, Kahlua, and a chocolate wafer crust, finished with sour cream glaze. Coffee-spiked dessert for serious chocolate lovers.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Chunky banana bran muffins, hearty and high in fiber, with buttermilk-soaked bran, diced banana, walnuts, and raisins, deepened by molasses and orange zest. A wholesome, satisfying breakfast muffin.

Avocado buttermilk sherbet blends ripe avocado with tangy buttermilk, honey, sugar, and lemon juice into a soft, pale green frozen dessert. Creamy without dairy fat, tart without sour. Naturally vibrant color, no food coloring.

Raspberry sherbet with whipped egg whites, half-and-half, and pureed raspberries for a fluffy, brightly-pink frozen dessert. The lighter-than-ice-cream summer treat with a tangy lemon edge.

Plump shrimp tossed with smoky chipotle butter and piled onto warm corn tortillas. Mexican-style shrimp tacos with creamy avocado and ranchero sauce in 40 minutes.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

Nutty whole wheat bread machine loaf topped with sesame and poppy seeds. Molasses adds subtle sweetness and soft texture to this high-fiber sandwich bread.