5,574 taste recipes

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Asparagus tip pasta with fusilli, black olives, stone-ground mustard, and lemon butter sauce. Topped with kasseri or parmesan, this bright springtime pasta comes together in 30 minutes.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Don't leave out the adults during a family reunion. Instead try this snack that contains pecans and amaretto liquer.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.