5,574 taste recipes

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Halloween witch's brew, a kid-friendly non-alcoholic Halloween punch made with grape juice and soda water, garnished with halved grapes that look like floating eyeballs. Ready in 10 minutes.

Only 2 ingredients and your slow cooker can turn any meat into fall apart and tender goodness.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

Chocolate peanut butter fondue with semi-sweet chocolate and creamy peanut butter, served with fresh fruit, cake cubes, and marshmallows for dipping. Ready in 20 minutes.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Old-school Southern fried chicken soaked in a rich cream-and-egg bath, dredged in paprika-spiked flour, and fried in a trinity of bacon drippings, shortening, and butter.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.