1,469 flavor recipes

Old-fashioned Southern caramel nut frosting cooked to soft-ball stage with browned sugar for deep caramel flavor. Pecan-studded, glossy, and made for layer cakes.

Grilled pork schnitzels brushed with a peanut butter, yogurt, honey, and cumin glaze. The nutty-sweet coating caramelizes on the griddle for quick, flavorful cutlets with a satay-style twist.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Homemade Italian-style turkey sausage seasoned with fennel seed, oregano, thyme, garlic, and a whisper of star anise. Lean alternative to pork sausage with the same classic flavor.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.

Kasha-Patate Sucree from Montreal's Le Commensal: fluffy buckwheat groats topped with sweet potato puree and a savory tamari-garlic sauce. A hearty vegetarian dish with deep, earthy flavors.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

This popular chocolate and hazelnut sauce or spread, almost everybody loves it, but do you know it is actually so easy to make, and the flavor is just absolutely delicious!

Fresh strawberry frosting made with real strawberry puree and fluffy beaten egg whites. A light, fat-free cooked frosting with bright berry flavor that holds stiff peaks.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

Napa cabbage and sheep cheese salad with sautéed onions, fresh thyme, and white wine vinegar. Tossed and rested for an hour so the flavors meld. Simple and satisfying.