10,000 glowing recipes

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Copycat Red Lobster cheddar biscuits made with Bisquick, shredded cheddar cheese, and cold water, brushed with garlic-herb butter. Just 20 minutes from bowl to table.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.

Red snapper fillets simmered on a bed of sauteed onion rings with tomato sauce and sweet basil. A simple, healthy fish dinner ready in 30 minutes with just a handful of ingredients.

German chocolate delight milkshake blending chocolate ice cream, milk, chocolate syrup, and cream of coconut, topped with whipped cream and chopped pecans. Ready in 10 minutes.

Lebanese mujaddara (Mjderah) with lentils, rice, and crispy sauteed onions served with cucumber yogurt sauce and pita bread. Simple, hearty, and deeply satisfying.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Old-fashioned blackberry shrub, a sweet-tart fruit syrup mixed with lemon juice. Serve over ice, top with club soda, or float a scoop of sherbet for a colonial-era refreshing drink.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Let your bread machine make this hazelnut bread for you.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.