1,301 foot recipes

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Traditional Indian side dish, tasty and easy to make.

Seafood lovers will enjoy this scrumptious dish that doesn't take a lot to make!

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

No-bake margarita pie with buttery pretzel crust, fresh lime filling spiked with tequila and triple sec, and clouds of whipped cream.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

A spicy and delicious curry recipe that can be served over rice or noodles.

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Heath Bar Ice Cream Cake with Hot Caramel Sauce recipe

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Authentic Tom Kha Gai, the classic Thai chicken coconut soup simmered with galangal, lemongrass, and kaffir lime leaves. Finished with a fiery chili-lime punch. Fragrant, creamy, and on the table in 30 minutes.