5,002 flavor recipes

Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

Traditional fortune cookies made from scratch with 9 ingredients including instant tea for authentic color and flavor. Chill the batter, work with cotton gloves, and fold while hot for bakery-quality results.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

Homemade strawberry ice made with fresh berries, simple syrup, and citrus juice. A no-churn frozen dessert with pure fruit flavor and no dairy needed.

Slow-simmered black beans with ham, balsamic vinegar, soy sauce, and cilantro in chicken broth. A from-scratch dried bean recipe with Cuban-inspired flavors topped with sour cream.

Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.

Chocolate coffee coconut cream pie: a silky chocolate custard infused with coconut milk and a hit of espresso, folded with shredded coconut and chilled in a flaky pre-baked crust. Three-flavor showstopper.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.

A no-fuss Mexican chili built on ground beef and sliced chorizo simmered with green chilis, onions, garlic, and stewed tomatoes. No beans, no complicated spice blends. The chorizo brings all the heat and flavor.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

French chocolate cake bakes briefly at high heat to leave a molten, mousse-like center that tastes like a baked truffle. Toasted hazelnuts and semisweet chocolate carry the flavor. Twenty minutes from prep to oven door.

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.