10,000 taste recipes

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Quick pork stir-fry using store-bought Kimchee (from a Korean store).

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

Almond ricotta custard: Italian-style baked dessert with creamy ricotta, evaporated milk, almond extract, and a hint of lemon, topped with sliced almonds. Silky, rich, and good chilled or warm.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

With a variety of spices, the aroma from this dish is sure to make the kids set the table for dinner.

A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.

Penne with tuna sauce, an Italian pantry classic. Anchovies, garlic, and plum tomatoes simmered into a savory sauce, finished with flaked canned tuna for a quick weeknight dinner.

Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Chicken country soup with browned chicken breast, broccoli, carrots, and red bell pepper simmered in a simple bouillon broth. A clean, no-fuss vegetable chicken soup in one hour.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Halloween gummy worm gelatin mold made with orange Jello and gummy worms suspended inside. A spooky, jiggly no-bake treat kids go absolutely wild for.

Tender lamb stew meat braised in a fragrant blend of coriander, cumin, cardamom, turmeric, and ginger, then finished with a swirl of yogurt and fresh lemon juice. Serve over rice for a deeply aromatic Indian curry.

Cheese fried chicken coated in a Parmesan, flour, and oregano crust with a hot sauce egg wash. Crispy, savory, and golden with a sharp cheese bite in every crunch.