5,574 taste recipes

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

Microwave Cornish hens with peaches glazed in honey, dry mustard, and curry powder over chicken-flavored rice. A retro one-dish weeknight dinner with sweet, mildly spiced poultry.

Quick cheese bread pizzas with chili sauce and melted sharp cheddar on sliced cheese bread. A 3-ingredient snack ready in under 25 minutes that kids absolutely love.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

A playful Hanukkah fruit salad the kids will love: banana halves standing in pineapple rings to look like candles, topped with orange gumdrop flames and green pepper handles. No cooking, just crafting and snacking.

Creamy chicken and macaroni casserole: cubed chicken breast and elbow pasta in a sour cream and cream of chicken sauce, topped with melted cheddar and Monterey Jack. A pantry weeknight dinner.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

Bhindi masala with deep-fried okra, golden onions, tomatoes, and turmeric. This Indian okra recipe eliminates sliminess by frying the okra crisp before finishing with spiced onions and tomatoes.

Frozen bananas rolled in honey, lemon juice, and almond slivers. A four-ingredient summer snack with the chew of frozen banana and the crunch of toasted nuts. No churning, no sugar added beyond honey.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.

Roasted potatoes and Roma tomatoes with fresh rosemary, chives, and olive oil. Pre-cooked potato slices layered with tomatoes and baked until golden at the edges.

Add a little twist to your eggnog that is perfect for some quiet time around the fireplace.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.