986 flavor recipes

Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.

Intensely rich chocolate mousse made with 1 1/2 cups cocoa, cognac, and strong coffee. No melted chocolate needed. Whipped cream and beaten egg whites keep it impossibly airy despite the deep, dark flavor.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.

Banana Coconut Bread with rum-soaked currants, warm cinnamon and fresh nutmeg, and sweetened coconut baked into the loaf and crisped on top. A deeply flavored tropical quick bread.

Rolled molasses cookies spiced with cinnamon and ginger, cut into shapes and baked until firm. A classic roll-and-cut cookie with deep, dark molasses flavor and a crisp edge.

Cheese and chili soup with 10 cloves of garlic, fresh tomatoes, sharp cheddar, mozzarella, and salsa stirred in at the end. Thick, cheesy, and loaded with flavor.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

Moist zucchini bread with warm cinnamon, nutmeg, and toasted walnuts. Bright lemon zest lifts the flavor. Quick-mix recipe that tastes better the next day.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.