10,000 taste recipes

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.

Thus fruit rolls are always welcomed in any place!

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Chicken Madras with a creamy mango curry sauce made from pureed fresh mango, coconut milk, and heavy cream. Pan-seared chicken breasts finished in a sweet, spiced tropical sauce.

Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.

Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

No-cook chocolate walnut fudge made with just cocoa, powdered sugar, hot butter, and chopped walnuts. Rich, dense, and ready to set in the fridge with no candy thermometer.

The combination of chocolate and peanut butter makes this scrumptious cake a favorite!

A savory and succulent soup made with beef broth and a bit of red wine.