10,000 taste recipes

Freezer-friendly pork chops baked with lima beans, chopped apple, cream of mushroom soup, and sage. A make-ahead casserole you assemble, freeze, and bake when ready.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Old-fashioned buttermilk yeast bread with an overnight sponge for deep, tangy flavor. This slow-rise method makes four tender loaves with a soft, airy crumb.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Microwave sweet potato casserole with mashed sweet potatoes, pineapple tidbits, brown sugar, butter, and gooey marshmallows. The holiday classic side dish, ready in 25 minutes without ever turning on the oven.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Crispy, golden Indian potato bondas made with a genius shortcut: instant mashed potatoes! Spiced with mustard seeds, turmeric, ginger, and green chilies, then dipped in gram flour batter and fried until irresistibly crunchy.

Low-fat holiday cheesecake with nonfat cream cheese, lemon yogurt, and a graham cracker crust, topped with cherry pie filling and whipped topping.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.