10,000 taste recipes

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Spinach and mushroom Florentine lasagna with ricotta, mozzarella, and Parmesan layered three times and baked under marinara or tomato-cream sauce. A vegetarian restaurant copycat.

Classic lamb shepherd's pie with diced cooked lamb, peas, and gravy under a buttery mashed potato crust. A straightforward British comfort dish that uses leftover roast lamb.

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

This tasty appetizer can be served plain or as part of a delicious meal.

Chocolate chip ice cream roll: a tender chocolate sponge cake rolled around softened chocolate chip ice cream, frozen firm, and dusted with cocoa. A make-ahead frozen dessert.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

German filbert cookies shape buttery hazelnut dough into delicate crescents and dust them in powdered sugar or dip in chocolate. Holiday cookie classic with deep nutty flavor.

Cake in Ice Cream Cones: Heloise's Edible Cup recipe

Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.

I love this french cheesecake, it is one of my favorite cakes.

Sweet and sour stuffed cabbage rolls filled with ground beef and cracked wheat, microwaved in a tangy brown sugar, tomato sauce, and lemon juice glaze. A faster take on the Eastern European classic.

Creamy cheesecake with a lemon-cardamom graham crust, silky vanilla-lemon cream cheese filling, and a gentle low-and-slow oven finish. An Icelandic-Canadian Prairie classic from Winnipeg.

Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.