10,000 glowing recipes

Put all ingredients together. Prepare ahead of time and refrigerate.

Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

These are better than ordinary sugar cookies because of the flavoring.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

Enjoy these seriously chocolaty and mouth-watering cookies without feeling guilty.

Easy apple fritters drop a cinnamon-spiked batter of chopped apples into hot oil, frying into golden puffs you dust with powdered sugar or drizzle with maple syrup. Six ingredients, 30 minutes start to finish.

Light bundt cake with layers of cinnamon apples swirled through applesauce batter. Orange juice and nutmeg brighten the crumb, while a cinnamon sugar crust bakes on top.

Light individual trifles layered with ladyfingers, fresh berries, vanilla yogurt, and toasted almonds. These elegant no-bake desserts are perfect for summer entertaining.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Mexican fideo is the classic toasted-noodle soup-pasta: thin vermicelli coils browned in oil, then simmered in tomato sauce and water with onion and garlic. Comforting 30-minute Mexican kitchen staple.

Classic simple, quick and easy fish cakes. One cake per serving for appetizer or two cakes per person for a main dish.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.