5,574 taste recipes

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Slice-and-bake cheddar cheese biscuits with Worcestershire and hot sauce, topped with poppy, sesame, or celery seeds. Make the dough ahead and bake crispy, golden rounds whenever guests arrive.

Seven homemade pancake and waffle syrups from scratch: brown sugar, orange, apple cider, spicy cider, honey maple, spiced maple, and whipped maple. Quick stovetop recipes.

Neapolitan spaghetti alla pummarola with plum tomatoes, fresh basil, garlic, and a splash of red wine. Authentic Southern Italian comfort food ready in 45 minutes.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.

Old-fashioned cinnamon pickles made from cucumber rings soaked in pickling lime and candied in a sweet cinnamon syrup over 4 days. A cherished Southern canning tradition.

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Hungarian baked chicken with paprika-browned breasts layered over cabbage, sliced apples, and onions, finished with melted Swiss cheese. Sweet, savory, and hearty.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.