10,000 taste recipes

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Lemon pepper sandwich loaf, an accordion-sliced French bread stuffed with swiss, bacon, and a tangy lemon-pepper poppy seed butter, baked warm in foil. A pull-apart crowd-pleaser for parties and game day.

Texas-style chocolate sheath cake with buttermilk and a warm marshmallow-nut cocoa icing spread on while the cake is still hot. One pan, one hour, and feeds a crowd.

Southern chicken and okra gumbo with salt pork, fresh tomatoes, and hot pepper, served over fluffy white rice. A slow-simmered Plains-style gumbo with deep, smoky flavor.

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

Gingery maple chicken drumsticks browned in a skillet then baked in a maple syrup, soy sauce, sherry, and ginger glaze. The sauce thickens into a sticky, caramelized coating as it bakes.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Indian gravy: a make-ahead curry base of onions, garlic, ginger, turmeric, cayenne, and garam masala bloomed in ghee, then simmered with tomatoes and yogurt. The foundation for endless curries.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.