10,000 taste recipes

Creamy cabbage soup: shredded cabbage simmered low in butter and whole milk until silky, finished with hot smoked sausage. A rib-sticking Eastern European-style soup with just six ingredients.

Whole baked ham brushed with sweet pear puree, slow-roasted with crisscross-scored fat for the perfect lacquered crust. An elegant, fruit-forward holiday centerpiece.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Greek squid baked with rice (kalamarakia pilafi), simmered in white wine, tomato, garlic, and rosemary. Tender squid rings folded into a tomato-stained pilaf.

Roasted red pepper spread with cream cheese, sun-dried tomatoes, Vidalia onion, cumin, garlic, and cilantro. A smoky, creamy no-cook appetizer blended in the food processor and served chilled with crackers.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.

Grilled chicken sandwich with homemade tarragon mayo made from reduced red wine vinegar, sauteed shallots, and crushed tarragon. Restaurant-quality grilled chicken on a warm bun in 30 minutes.

Pan-seared salmon simmered in fresh grapefruit, carrot juice, orange-ginger mustard, and a splash of sesame oil, finished with toasted slivered almonds and cilantro. Bright, citrusy, and low-fat.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Ground beef and spinach scramble with eggs, Tabasco, and Parmesan, inspired by San Francisco's old-school Italian diners. A hearty one-skillet breakfast or dinner.

Hoosier bean soup with navy beans and ham hock, simmered low and slow after an overnight soak. A classic Midwestern ham and bean soup that's thick, smoky, and deeply satisfying.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.