10,000 taste recipes

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Passover farfel muffins made with matzah farfel, eggs, and schmaltz baked in a hot muffin tin until puffy and golden. A 4-ingredient Pesach side dish with crispy edges.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

Salmon Italianne is a five-ingredient baked salmon with a thick mayo crown, thin ketchup stripe, minced onion, and crumbled bacon. Retro one-pan dinner, ready in about an hour.

Hearty baked ziti with ground beef and Italian sausage in spaghetti sauce, tossed with pasta shells and smothered in melted mozzarella. A big-batch family dinner with serious meat and cheese.

Sauteed orange roughy in white wine with garlic, dill, and mushrooms. A light, quick-cooking fish dinner ready in under 30 minutes with a simple pan sauce and fresh lemon.

Flank steak slow cooks with peppers, onions, and Mexican spices in this set-it-and-forget-it fajita filling where the crockpot turns tough meat into shredded, tender strands ready to pile into warm tortillas.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe

Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.

A hearty vegetarian loaf of buckwheat, mushrooms, walnuts, and spinach simmered in red wine, then baked until dark and firm. The plant-based centerpiece your holiday table has been missing.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.