3,619 taste recipes

Mocha butterball cookies with cocoa, instant coffee, chopped nuts, and a powdered sugar coating. No-spread, no-chill cookie dough ready to bake in 25 minutes.

Soft gingerbread cake with molasses, sour milk, and four warm spices in the Pennsylvania Dutch tradition. Dense, moist, and deeply spiced with ginger, cinnamon, cloves, and nutmeg.

Hand-shaped chocolate pretzel cookies made from a cocoa butter dough, baked until set, then frosted with a simple cocoa-powdered sugar icing. A playful baking project that yields about 2 dozen.

Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Thin, crispy refrigerator spice cookies with honey, molasses, ground almonds, and a warm blend of cinnamon, ginger, nutmeg, and cardamom. Egg-free, low-fat, and perfect for cookie cutters.

Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

Cuban red beans and rice with soaked kidney beans, bay leaf, cumin, and oregano. Cook beans with bell pepper strips until tender, sauté aromatics, then simmer rice in bean stock for fluffy, flavorful grains.

Crispy tostadas loaded with refried beans, melted cheddar, and chili con carne, then topped with cool shredded lettuce and guacamole. A 15-minute Mexican-style open-faced feast that feeds a crowd.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.

Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.