10,000 glowing recipes

Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.

A lighter banana cake topped with cinnamon-sugar apple slices, made moist with mashed banana, yogurt, and honey instead of heaps of butter. The go-to recipe for using up your fall apple harvest.

Chewy apricot-coconut centers dipped in white chocolate create bite-sized treats that taste like vacation in a bonbon.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Fresh tortoni made with vanilla ice cream, whipped topping, almond extract, and chopped almonds. A no-bake Italian frozen dessert in individual cups.

Manila Clams with Black Bean & Ginger Sauce recipe

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Mincemeat bars with a chewy oat-molasses crust and condensed mincemeat filling. Old-fashioned holiday baking with a crumble topping, dusted with powdered sugar.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

By using this recipe, you will be able to learn all the tricks bread machines have to offer!

Crock-made crystal sweet pickles brined for 2 weeks, then dressed in a cinnamon and clove vinegar syrup over 5 days. A labor of love from grandma's kitchen that yields jars of glass-clear, spiced pickles.

Cantonese fish filling for dim sum wontons made with tender flounder, sesame oil, cabbage, scallions, and mushrooms. Light, savory, and ready to wrap in 40 minutes.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.