10,000 glowing recipes

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Smoky roasted eggplant bharta with green chilies, onion, and fresh cilantro, finished with ghee. A simple vegetarian Indian side dish with bold, fire-roasted flavor in every bite.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Herbed cheesy popovers with cheddar, thyme, sage, and basil baked in a cold-start oven until puffed and golden. Light, hollow, and crispy with a savory cheese flavor throughout.

Welcome this scrumptious dish to your dinner and you won't be disappointed by its wonderful taste.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.