3,012 taste recipes

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Crispy fried won tons filled with chopped dates and walnuts. A sweet three-ingredient appetizer or dessert with a crunchy shell and sticky fruit-nut center.

Herb-seasoned beef meatballs baked in a red wine and tomato sauce with potatoes, carrots, mushrooms, and whole onions. A cozy one-pot stew that's great for make-ahead meals.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Indian-spiced lentil stuffed peppers fill green bell peppers with red lentils, cumin, ginger, coriander, and chilies. A vegetarian main dish that's high in fibre, plant-protein packed, and bursting with flavor.

Christmas Eve couscous with a spiced vegetable stew of squash, carrots, broad beans, and zucchini, served with harissa, chickpeas, raisins, pine nuts, and yogurt. A vegetarian North African feast.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Traditional egg-enriched challah bread with a golden crust and soft, pillowy crumb. This from-scratch yeast dough recipe makes beautiful braided loaves topped with poppy or sesame seeds.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Crispy breaded chicken breasts brushed with oyster sauce and pan-fried, then drizzled with a honey-lemon glaze made from chicken stock, soy sauce, and fresh lemon zest.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Brandy-soaked apples baked into a moist sheet cake with walnuts, raisins, and warm spices. Simple mixing, no mixer needed.

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.