5,574 taste recipes

Mom's old-fashioned watermelon rind pickles soaked in lime water, then simmered in sweet spiced vinegar syrup until jewel-like and translucent. A Southern heirloom canning recipe worth the wait.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Moist holiday turkey with an orange juice butter baste and a salt-rubbed cavity that locks in juices. A simple roasting method for a juicy, golden-skinned whole turkey.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Espresso-braised onions caramelize sliced onions in butter and sugar, then reduce with brewed espresso and chicken stock for a deep, bittersweet onion side dish or steak topping.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Deep fried cherries in clusters dipped in a wine-egg batter, fried golden, and dusted with powdered sugar and cinnamon. A European-style fritter dessert using fresh whole cherries.

Crispy golden fried oysters, dredged in seasoned flour, egg, and crumbs, then deep-fried hot and fast. Plump and briny inside, shatteringly crunchy outside, and made for dunking in tartar sauce.