10,000 glowing recipes

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

Couscous with sun-dried tomatoes, onion flakes, and garlic powder cooked in vegetable broth. A five-ingredient side dish ready in 15 minutes with concentrated tomato flavor in every bite.

Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.

Classic Korean glass noodle stir-fry (japchae) with spinach, carrots, mushrooms, napa cabbage, and scallions tossed in sesame oil and soy sauce. Vegetarian, colorful, and on the table in 45 minutes.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

A quick and succulent dish that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Jalapeño corn chowder with sweet summer corn, pickled peppers, and crumbled feta. A fast, creamy 30-minute soup with real heat and fresh bell pepper crunch.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Aztec Punch is a big-batch tequila cocktail with grapefruit juice, dark tea, lemon juice, and cinnamon served over ice. Tart, warm-spiced, and built to serve 20 thirsty guests.

Chilled garbanzo and potato salad tosses boiled red potatoes with chickpeas, roma tomatoes, red onion, and spinach, then marinates for hours in the fridge. A lighter twist on picnic potato salad.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!