5,002 flavor recipes

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Pounded pork chops breaded with ginger and allspice, deep-fried until golden, and crowned with crispy fried apple rings. A warm, spiced pork and apple dinner that brings fall flavors to the table.

Basler Mehlsuppe, the iconic Swiss Carnival flour soup from Basel. Dry-toasted flour cooked with butter, onions, and beef stock then topped with grated cheese. A rustic, comforting bowl with deep nutty flavor.

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Eggplant kimchi (gaji kimchi): small slashed eggplants brined, then stuffed with a punchy soy-vinegar-garlic-ginger-scallion dressing and fermented overnight. A quick Korean-style eggplant kimchi with bright, savory flavor.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Kitty Wells' 7-Up pound cake uses lemon-lime soda for a light, tender crumb with subtle citrus flavor. A Southern classic baked in a tube pan with just seven ingredients.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Southern Hoppin' John soup with black-eyed peas, ham, rice, collard greens, and a kick of crushed red pepper. A hearty, soul food classic simmered low and slow for deep, smoky flavor.