955 flavor recipes

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Massaman curry paste: a homemade Thai-Muslim spice blend of dried chiles, lemongrass, galangal, shallots, and warm Indian-influenced spices. The flavor base for the country's most aromatic curry.

Cold-brewed herbal iced tea made overnight with flavored tea bags and filtered water. A caffeine-free, no-cook method for smooth peppermint, strawberry, or lemon tea.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

Smoked turkey breast glazed with honey, dry sherry, butter, and lemon juice. Marinated overnight and hickory-smoked until golden, juicy, and deeply flavored.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Couscous with sun-dried tomatoes, onion flakes, and garlic powder cooked in vegetable broth. A five-ingredient side dish ready in 15 minutes with concentrated tomato flavor in every bite.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.