5,574 taste recipes

Pineapple mint tulip is a non-alcoholic cocktail made with pineapple juice, powdered sugar, grenadine, and fresh mint rubbed inside the glass. A tropical, refreshing mocktail ready in minutes.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

British rhubarb fool with stewed rhubarb, orange, and a light fromage frais or yogurt fold-in. Tart-sweet pink dessert that's lighter than a traditional cream fool. Spring on a spoon.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Homemade cottage cheese from sour milk, gently heated in a double boiler until soft curds form. Drain, season, and stir in cream. Three ingredients, zero waste, real cheese.

Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Orange-carrot gelatin salad with mandarin oranges, crushed pineapple, shredded carrots, and pecans set in orange Jell-O and unmolded on a bed of lettuce. A retro potluck classic.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.