10,000 taste recipes

Make this delicious golden fruitcake to serve as a dessert, or wrap it up nicely as a gift.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Quick shortcut Chicken Alfredo with jarred sauce, peas, bacon bits, and crispy French-fried onions over pasta. A weeknight crowd-pleaser ready in under 45 minutes.

Classic creamy potato salad with hard-boiled eggs, scallions, garlic powder, onion salt, and mayonnaise. A simple, old-school potato salad that rests 2 hours for the best flavor.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Red currant jelly is brillant in this marinated sauce. A few ingredients create this juicy and delicious roasted beef ribs.

Billy goats are soft date and nut cookies, sometimes called "rocks" due to their shape after baking. Children love them.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Honey-glazed oven ribs parboiled first to remove excess fat, then baked with a glaze of honey, lemon juice, ginger, rosemary, sage, garlic, and red pepper flakes brushed on every 15 minutes.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.