10,000 taste recipes

Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.

Flourless raspberry truffle cake made with a full pound of melted chocolate, whipped egg whites, and butter. Topped with sweetened cream, fresh raspberries, and chocolate curls.

Hue rice (Com Huong Giang) is a Vietnamese fried rice with dried shrimp, lemongrass, chilies, and fish sauce. Aromatic and spicy stir-fried rice from central Vietnam served with nuoc cham.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Braided almond breakfast bread made with bread machine dough, filled with almond paste and orange zest. Impressive yeasted loaf with twisted strips revealing the sweet filling.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

A smoky Punjabi roasted eggplant dish (baingan bharta) cooked with tomatoes, green chilies, cumin, and ghee, finished with fresh cilantro. Charred, spicy, and deeply savory.

Fresh whole strawberries stand tall in a pre-baked pie crust, coated in a glossy homemade strawberry glaze and chilled until set. Topped with whipped cream, this no-bake strawberry pie is summer in every single bite.

Margarita shrimp with fettuccine: tequila-lemon-marinated shrimp dipped in egg and flour, seared, and served over pasta with a lemon-ginger-wine butter sauce.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Mango chiffon pie folds whipped cream and beaten egg whites into a sieved fresh mango puree set with gelatin and brightened with lime juice. A no-bake summer pie with cloud-light texture in a baked shell.

Orange Glazed Pork Roast cooks in an oven bag with orange juice, cinnamon, and thyme - the bag traps all the juices into a ready-made sauce. Easy hands-off dinner for 6.