10,000 creamy recipes

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.

Three cheese balls from one base: blue cheese rolled in fresh herbs, garlicky pecan-coated, and peppercorn-crusted. A retro appetizer that covers every flavor preference on the party platter.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Crunchy cabbage salad with carrots and green onions in a tangy sour cream dill dressing. A crisp, no-cook coleslaw with white wine vinegar and mustard.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Sauteed shrimp in a honey cream sauce with white wine, Roma tomatoes, and fresh basil, served over fettuccine. A restaurant-quality pan sauce in under 30 minutes.

Sautéed turkey breast strips tossed with pasta in a silky garlic, basil, and Parmesan cream sauce. Just 5 ingredients and 20 minutes stand between you and a restaurant-worthy dinner at home.

Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

Baked mushroom pate with cream cheese, Italian herbs, and a full pound of fresh mushrooms. A rich, savory vegetarian appetizer served at room temperature with crackers.

Chocolate cheesecake with a chocolate wafer crust, melted sweet chocolate swirled into the cream cheese filling, and garnished with cookie crumbs and fresh mint.

Homemade Boursin-style garlic and herb cheese spread with cream cheese, butter, Parmesan, garlic, parsley, thyme, and marjoram. The classic French appetizer made at home for a fraction of the boutique cheese price.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Hungarian poppy seed wafers with fresh orange zest, allspice, and a smooth powdered sugar glaze. Piped butter cookies with warm spice and citrus flavor.

A great Autumn favorite, with a bit of added "zing". NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.