10,000 taste recipes

Golden pan-fried tuna fish patties made with mashed potato, egg, garlic, and herbs. Crispy on the outside, tender inside. A budget-friendly canned tuna dinner the kids will gobble up.

Guava chiffon pie with a flaky butter-and-shortening crust and a cloud-light tropical filling of guava juice, gelatin, and folded meringue. Topped with sweetened whipped cream and fresh guava slices.

Rich chocolate fudge layer cake made with cocoa cooked into a thick paste before mixing into the batter. Includes a from-scratch Chocolate Frosting Royale recipe.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Danish frikadeller meatballs: traditional pan-fried Scandinavian meatballs from twice-ground veal and pork, served with browned butter, potatoes, and stewed cabbage.

Mollettes are Mexican open-faced toasts stacked with warm refried beans, melty cheddar or Monterey Jack, and a spoonful of salsa on toasted french rolls. A party-ready appetizer that disappears fast.

No-bake jelly bean noodle nests made with chow mein noodles, melted marshmallows, and butter. Fun Easter treat kids can shape and fill with colorful jelly beans.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Festive marshmallow popcorn Christmas tree shaped from lime Jello-coated popcorn and decorated with candy pieces. A fun, edible holiday centerpiece kids can help build.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.

Kosher cabbage rolls stuffed with ground beef, rice, and ketchup, baked for three hours in a sweet-tart tomato sauce with brown sugar and lemon juice.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Curry-dusted chicken strips simmered with Amaretto, mushrooms, and lemon in a silky sauce, served in flaky patty shells. A surprisingly elegant weeknight dinner.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.