10,000 taste recipes

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Browned kielbasa simmered in a creamy mushroom sauce with mixed vegetables, served over rice. A hearty 45-minute weeknight stew the whole family will love.

Mim's cabbage rolls are stuffed with ground beef, rice, and nutmeg in a sweet-tangy tomato sauce with brown sugar and lemon juice. Make-ahead freezer-friendly casserole, classic comfort.

Whole fish wrapped in a banana leaf with garlic, tomato, cilantro, and achiote, then roasted on a comal or dry skillet. A traditional Central American pachay recipe that's simple and full of smoky, earthy flavor.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Aplets are a great bar cookie for summertime or school lunch boxes.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Adorable oatmeal roll-out cookies shaped and decorated like cherry trees with red cinnamon candies, green sugar crystals, and chocolate sprinkle trunks. Makes 36.

Chicken and gravy over split buttermilk biscuits with a blender gravy made from chicken broth, Bisquick, and poultry seasoning. A 20-minute comfort food shortcut dinner.

Roast prime ribs of beef with a simple salt and pepper crust, seared at high heat then slow-roasted until perfectly done. Includes a quick pan sauce with beef stock, thyme, and Worcestershire.

Buttermilk-marinated fried chicken finished in the oven, designed to be served cold at room temperature. Crispy, peppery, and built for picnics.

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.