3,619 taste recipes

Peanut chops made from rye bread strips spread with peanut butter, dipped in seasoned egg wash, coated in cracker crumbs, and baked until golden. A creative vegetarian main.

Silky fettuccine tossed with crispy bacon and eggs that cook from pasta heat alone. Classic Roman carbonara ready in 20 minutes with creamy sauce and no cream.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Grilled shrimp tossed with penne, fresh Roma tomatoes, diced mozzarella, basil, and Italian parsley in a simple olive oil dressing. This no-cook pasta sauce comes together while the penne boils.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

British lamb and apple casserole layered with potatoes, onions, raisins, and Marmite broth, baked under a golden potato crust. A hearty one-pot meal with sweet-savory depth.

Puerto Rican-style larded pot roast studded with garlic-rubbed ham strips, browned and braised in tomato puree with onion and red pepper. Bold, old-school Latin comfort food.

Carrot snack cake made with cake mix, grated carrots, orange juice, cinnamon, and chopped nuts, topped with a homemade cream cheese frosting. Easy one-pan baking.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.