10,000 taste recipes

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Curry-spiced pan-fried fish coated in grated carrots and breadcrumbs for a crispy, golden crust. A quick Indian-inspired dinner ready in 30 minutes with simple pantry ingredients.

A succulent dish that will warm up the heart of any meat lover you know!

No-cook cucumber avocado salad with lime, chili pepper, and red bell pepper. Paper-thin cucumber slices with creamy avocado and a spicy citrus kick.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Soft, custardy matzo omelet soaked in hot water and pan-fried until golden. Classic Passover breakfast that's fluffy inside with crispy edges, perfect with jelly or sour cream.

A succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Bananas halved and pan-fried in butter until golden, then dusted with sugar and cinnamon. Four ingredients, 15 minutes, and pure warm comfort on a plate.

If you work during the day, try this simple and delicious dish that will have you excited for dinner when you come home!

The salty prosciutto and creamy goat cheese works deliciously well with the caramelized pears and maple candied walnuts. It's packed with deliciousness and it's also good for you.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

Easy marinated asparagus blanches fresh spears and soaks them overnight in Italian dressing for a tangy, make-ahead side dish. Cool, crisp-tender, and ready to plate on a lettuce leaf.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.