5,040 taste recipes

Tater tot casserole with seasoned ground meat, golden mushroom soup, onions, and red bell pepper baked under a crispy layer of tater tots. Easy weeknight comfort food.

Instead of running to the grocery store, use this dip to add an italian zip to your snacks!

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

Chili brunch egg bake mixes a dozen eggs with cheddar, cottage cheese, diced green chiles, and melted butter. Assemble the night before and bake in the morning. Serve with salsa and sour cream.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Korean japchae (chop chae) with sweet potato cellophane noodles, marinated beef or chicken, mushrooms, snow peas, and egg strip garnish. The classic Korean stir-fried noodle dish.

Baked Mexican eggs with mushrooms, green pepper, tomatoes, and crumbled bacon in individual dishes. A simple, hands-off brunch that bakes in 20 minutes.

French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.

Peanut butter fudge marble cake made from a cake mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade layer cake that combines two favorite flavors.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Appalachian ramp soup: wild leeks simmered with beef, potatoes, carrots, and celery, finished with butter-fried ramps for a pungent, garlicky spring broth.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.

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