1,259 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.

A Texas-style no-bean chili with cubed beef round and pork loin slow-simmered in beef broth, tomato sauce, and a bold blend of chili powder, cumin, and paprika. Fork-tender meat, big flavor.

It's not the Ron Ron Juice but the Joe Joe Juice. 2 Cups of Ice 2 Probiotic Mango Flavored Yogurts (layogurt) Half a can of Arizona Half Iced Tea & Mango Juice Cup of Grey Goose Vodka oh dizzle.

Ground turkey seasoned with taco mix and nonfat sour cream, rolled in flour tortillas and pan-fried until crispy. These lighter chimichangas skip the deep fryer but keep all the crunchy, creamy, spiced flavor you crave.

Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.

Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.

A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.

Spanish-style marinated ham rubbed with garlic and soaked overnight in fresh lemon and lime juice, then slow-roasted until the skin crisps. A citrus-forward approach to a whole fresh ham that's bright and deeply flavorful.

Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.

Baked cod in a sack steams the fish in a sealed parchment or foil packet, so it comes out moist, flaky, and never dry. A clean, healthy, one-packet dinner that traps every bit of flavor and juice.

The 3 ingredient crispy, golden exterior of the cheese balls gives way to a gooey, melted cheese center, creating a delightful contrast of textures. The accompanying tomato sauce dip adds a burst of flavor, providing a tangy and savory complement to the rich cheese.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Yankee maple sugar apple pie sweetens tart apples with a full cup of soft maple sugar instead of granulated. Just cinnamon, a hint of flour, and dotted butter under a cream-washed top crust deliver heritage New England flavor.