10,000 taste recipes

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Browned pork chops baked over orange juice rice with a creamy cheddar soup topping. A retro one-dish dinner that's easy to assemble and feeds six with minimal cleanup.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.

Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.

Quick-fix cookies turn store-bought refrigerated cookie dough into two bakery-style treats: chocolate-drizzled chocolate chip sticks and orange-cinnamon sugar leaves. Two batches, twenty minutes of work.