4,994 flavor recipes

Crisp butter wafers pressed paper-thin and baked until barely golden. A simple six-ingredient cookie with a delicate snap and pure butter flavor.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

Shape-holding cutout cookies with almond and vanilla extract that keep every detail from imprinted cookie cutters. Soft, flavorful, and ideal for royal icing.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Spiced cranberry hazelnut bread with cinnamon, cloves, and orange juice baked into mini loaves. Wrapped in brandy-soaked cheesecloth, this holiday quick bread deepens in flavor for weeks.

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.

Gluten-free herb cheese bread made with rice flour, xanthan gum, sharp cheddar, rosemary, and thyme. A yeast-risen loaf with real structure and flavor.

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.

Broiled ginger shrimp marinated in pureed fresh ginger, shallots, dry sherry, and Italian dressing. Three hours of marinating builds bold, aromatic flavor that caramelizes under the broiler.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

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.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Chewy peanut butter brownies made with melted semi-sweet chocolate, creamy peanut butter, and chopped walnuts. Dense, fudgy, and rich with a peanut butter flavor that deepens the chocolate.