10,000 glowing recipes

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

This popular chocolate and hazelnut sauce or spread, almost everybody loves it, but do you know it is actually so easy to make, and the flavor is just absolutely delicious!

Family's Favourite Chestnut Stuffing for Poultry recipe

An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Pineapple Bavarian cream made with crushed pineapple, lemon gelatin, and whipped heavy cream folded together into a chilled, cloud-light molded dessert. A retro classic worth bringing back.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.