2,072 flavor recipes

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Try this citrus fruits, vanilla bean and cinnamon stick infused rose, vodka and rum mixture, you wil be so impressed by the tangy flavor.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

This freshly baked boboli can be served all by itself, it's delicious enough. Top it with some of your favorite vegetables, cheeses or anything you like to make a yummy pizza. Garlic and rosemary in the dough brings lots of great flavors.

Tender baked acorn squash halves filled with seasoned spinach, sautéed onions, and breadcrumbs. This vegetarian stuffed squash makes a gorgeous fall dinner that's naturally light and full of earthy flavor.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.