10,000 glowing recipes

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

They are great for appetizer when you have guests to come over.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.

Homemade jelly combining tart apples and fragrant quinces in equal proportions. Cook the fruits separately, strain through a jelly bag, then boil the blended juices until they sheet from a spoon.

Peeled ripe tomatoes dressed with fresh cilantro, hot chili, lemon juice, and olive oil. This bright Yemeni tomato salad comes together in 20 minutes with no cooking and packs a punch of fresh, fiery flavor.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

Quick and easy biscuits that use up leftover ham after the holiday season.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Barley broth with chicken, sauteed mushrooms, ribbony leeks, and a crushed chicken liver base enriched with lemon zest and garlic. A hearty British-style soup that doubles as a stew.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.