3,012 taste recipes

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

A simple but delicious pasta dish that is perfect to make after a long, hard day at work.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

Classic Boston baked beans slow-cooked for 8 hours with molasses, brown sugar, dry mustard, and a kick of cayenne. Crusty on top, creamy underneath. The real deal.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

A baked vegetarian pate made from pureed lentils spiced with curry, turmeric, cumin, and chili, bound with eggs and baked in a terrine. Earthy, warm, and spreadable. Freezer-friendly and great for make-ahead entertaining.

French apple cake with poached apples topped in a light, flourless almond batter with lemon zest and whipped egg whites. Served lukewarm with custard or cream.

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.