10,000 glowing recipes

Summer means fishing! So enjoy this dish that is perfect with rice or potatoes!

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Banana slices rolled in honey and crunchy granola for a 5-minute no-cook breakfast or snack. Freeze them for a grab-and-go treat that tastes like banana ice cream.

No-bake cookie crumble cheesecake sets up creamy in a graham crust with gelatin-bound cream cheese filling, mini chocolate chips, and crushed cookies on top.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

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

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.

Five-ingredient upside down coffee cake with pineapple rings, maraschino cherries, and brown sugar glaze over refrigerator biscuits. A retro brunch shortcut.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Chocolate dessert cups shaped over balloons and filled with airy raspberry mousse. No molds needed, just melted semisweet chocolate and a clever balloon trick for an edible Valentine's showstopper.

Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.

A whole banana tucked into a hot dog bun with peanut butter and jelly. This 10-minute no-cook snack is a kid-friendly grab-and-go breakfast or lunchbox win.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.