10,000 glowing recipes

Chilled poached shrimp served with a bold, spicy peanut dipping sauce made with ginger, garlic, red pepper flakes, and soy sauce. Both the sauce and shrimp can be made days ahead for easy entertaining.

Homemade ground beef salami cured with tender quick salt, liquid smoke, mustard seed, and garlic. Shaped into logs, refrigerated 24 hours, then slow-baked in foil.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Pittsburgh Steelers steak: Italian-dressing marinated filet mignon topped with a three-cheese crust of mozzarella, Swiss, Parmesan, and toasted bread cubes. A stadium-inspired steakhouse dinner.

Red devil eggs stuffed with deviled ham, mayo, mustard, Worcestershire, and grated onion. A retro appetizer with serious savory depth, ready in just 10 minutes.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Capellini with burst cherry tomato sauce, garlic, olives, red pepper flakes, and Parmesan. A quick Italian pasta dinner with a fresh, jammy sauce in under 40 minutes.

Curried ground beef and baked bean casserole with chopped apple stirred in and sliced apple on top. A sweet-savory weeknight bake with warm spices and just a handful of ingredients.

Strawberry ice cream pie with a spiced shortbread crust and a swirl of warm fudge topping. Make-ahead frozen dessert that comes together in under 30 minutes.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Party-ready shrimp mold using cream of shrimp soup, cream cheese, and gelatin for 12 servings. Baby shrimp and crab meat suspended in creamy gelatin make a vintage appetizer spread perfect with crackers or sourdough.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.