10,000 taste recipes

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Halloween gag cookies rolled in Grape-Nuts and served from a clean litter box with a scoop. Chocolate and gingerbread dough logs shaped like, well, you know. Harmless fun.

Adorable Halloween meatloaf mice made from ground beef and turkey, decorated with carrot ears, raisin eyes, and spaghetti whiskers. A spooky dinner kids love.

A rich and scrumptious casserole made with juicy tomatoes, cheddar cheese and cream of mushroom soup.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Golden-browned chicken simmered in Riesling wine with shallots, garlic, and fresh thyme, finished with plump green grapes. An Alsatian-inspired dinner for two ready in just 40 minutes.

Baked meatballs in mushroom gravy made with lean ground beef, pulverized onion, and cream of mushroom soup. A freezer-friendly, family-style dinner served over rice.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Peanut butter balls rolled in coconut and shaped into spiders with licorice legs and raisin eyes. A fun no-bake Halloween craft snack kids can make in 10 minutes.