10,000 taste recipes

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

A no-bake chocolate mint cheesecake made with cream cheese, Vandermint liqueur, and chocolate pudding mix in a chocolate crumb crust. Five ingredients, zero oven time, all indulgence.

Bite-sized chicken simmered in white wine with broccoli and mushrooms, smothered in a silky garlic cream sauce. A cozy 45-minute dinner for two, served over pasta or rice.

Moroccan chicken breasts stuffed with California dried figs, almonds, and honey, then simmered in a spiced tomato-wine sauce with allspice and sesame seeds. Served over rice for an exotic weeknight dinner.

Poppy seed ravioli cookies filled with a blended almond-poppy seed-honey filling, folded like tiny ravioli, and brushed with honey after baking. A unique holiday cookie project.

Crispy golden tofu stir-fried with broccoli, Chinese mushrooms, and ginger in a savory hoisin-chili sauce. A hearty vegetarian Chinese dish ready in about an hour.

An easy side dish that pairs well garnished with Parmesan, feta cheese, herbs or a drizzle of olive oil.

Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.

Soft, pillowy homemade cinnamon rolls with a buttery brown sugar filling, raisins, and pecans, finished with powdered sugar glaze. Make them overnight or same-day. Includes an apple cinnamon variation.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Scotch eggs with fresh herbs: hard-boiled eggs wrapped in herby sausage meat, coated in breadcrumbs, and deep-fried to a crackly golden shell. A British pub classic for picnics.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!