5,574 taste recipes

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

Treat yourself to this succulent chicken dish made with mixed herbs and parmesan cheese.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Thinly sliced roast beef marinated in picante sauce, red wine vinegar, and cilantro, stuffed into pita pockets with avocado, tomatoes, and cheese. A no-cook meal that's bold, fresh, and ready to eat.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.