10,000 taste recipes

Succulent shrimp bathed in a velvety cream sauce spiked with sherry and a hint of cayenne. Served in flaky homemade pastry shells, this classic Newberg comes together in just 35 minutes for an elegant weeknight dinner.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Black Forest coffee blends fresh brewed coffee with chocolate syrup and maraschino cherry juice, topped with whipped cream and chocolate shavings. A 5-minute dessert drink.

Sticky monster beef ribs marinated overnight, hickory-smoked low over a beef broth drip pan, then basted with mesquite BBQ sauce until the bark turns glossy black. Backyard beef ribs done right.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Yaourtopita, a Greek yogurt cake with butter, almonds, and vanilla, lightened with whipped egg whites for an airy crumb. A traditional Greek baking gem served at room temperature.

Baked Vidalia onions braised in dry Riesling and topped with buttered breadcrumbs and Parmesan. A simple, elegant side dish that turns sweet Georgia onions golden and tender in under an hour.

Gruibenknoedel are traditional German cracklings dumplings with pork cracklings, breadcrumbs, herbs, and eggs, poached and served in hot beef broth. Rustic comfort food in 25 minutes.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

Salmon patty sandwiches on English muffins with hollandaise sauce. Canned salmon patties coated in crushed cheese crackers, sauteed, then slow-cooked in a Crock-Pot for tender results.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Oven-baked nutmeg French toast with a gingered maple-orange syrup, dusted in powdered sugar and served with jelly and sour cream. A brunch showstopper.