5,132 flavor recipes

A semi-sweet white sangria with a light, refreshing taste and loads of fruit! A great summer treat by yourself or for the backyard soiree!

These scrumptious treats are perfect as a light snack in between meals.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Another succulent chicken dish that doesn't disappoint in flavor!

Make the world's best lasagna that's both healthy and tantalizing when it comes to flavor.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Beef and rice stir-fry with flank steak, broccoli, red bell peppers, and scallions seasoned with soy sauce and dry sherry. A quick one-skillet Asian-inspired dinner ready in 30 minutes.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Frosty vanilla ice cream blended with fresh orange juice and a splash of orange liqueur for a grown-up take on the nostalgic creamsicle.

Four-layer maple walnut torte with a chocolate-coffee-toffee filling and whipped frosting. Vintage potluck cake that splits two layers into four for impressive presentation.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.

Frozen margarita pie with salty pretzel crust, boozy lime filling, and clouds of whipped topping for the ultimate party dessert.

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.

Green Mountain Pie layers lime sherbet and vanilla ice cream with macaroon crumbs in a macaroon cookie crust. A frozen no-bake dessert with tangy, creamy, and coconut-crunchy layers.