10,000 taste recipes

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Homemade mint jelly with fresh mint leaves, vinegar, sugar, and pectin. A classic condiment for roast lamb that sets up crystal clear and bright green in about 20 minutes.

Ffagodau are rustic Welsh meatballs made with pork, liver, suet, sage, and nutmeg, baked until golden brown and smothered in homemade gravy. Hearty British comfort food.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Blazing cranberry pie with a lattice crust, plump raisins, and a flaming sugar cube presentation. A show-stopping tart-sweet cranberry dessert you can literally set on fire.

Pastai Persli is a traditional Welsh parsley pie with bacon in a shortcrust pastry shell filled with an egg and milk custard. A savory, herb-forward British pie that's simple and satisfying.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Peaches with a Sunshine Smile is a fun kids' snack plate with canned peach halves, cottage cheese sun rays, raisin faces, and lettuce. No cooking, easy assembly for little hands.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.