10,000 glowing recipes

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

No-bake ice cream pie with a chocolate coconut crust. Four pantry ingredients, no oven required. Fill with any ice cream flavor for a summer dessert kids can help make.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

My copycat version of the top secret famous A1 Steak Sauce.

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.

Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.

Baked oatmeal studded with dried fruit and baked in individual cups until just set. A make-ahead, kid-friendly breakfast topped with a fun fruit smiley-face the little ones love.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

A vegetarian meatloaf made with TVP (textured vegetable protein), vegetable sausage mix, and herbs, baked in a loaf pan for a hearty, protein-packed main dish. Completely cholesterol-free.