7,371 taste recipes

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

A loaded BLT sandwich with a Southwestern spin, featuring crispy turkey bacon, peppery arugula, sharp cheddar, creamy avocado, and a zesty mayo-salsa spread on toasted Italian bread. Ready in 10 minutes.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

A quick and easy velvety smooth tomato soup without any added cream. Perfect and classic with a grilled cheese sandwich.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Next time when you have some fresh beet greens, or kale or any similar greens, make this easy yet tasty salad with marinated artichoke hearts, pomegranate seeds and creamy fresh mozzarella.

This quick and easy Chinese stir-fry is another popular recipe in China, and you can find it in almost every Chinese restaurant. Shiitake mushrooms cooked with bok choy, stirring in some soy sauce, sugar and garlic in the end. The whole dish is fresh and tasty.

Nancy's ice cream kolacky: a three-ingredient Eastern European-style cookie where vanilla ice cream replaces liquid and eggs, creating a tender pastry dough filled with jam and dusted with powdered sugar. A Christmas cookie-tray favorite.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe