5,574 taste recipes

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Rich, tasty and delicious Indian rice that goes well all the Indian dishes or normal dishes.

Pickled herring in a sour cream and vinegar marinade with sweet onions. Old-world Scandinavian smorgasbord classic that gets better after a day or two in the fridge.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

A warm citrus-banana sauce simmered with butter, fresh orange and lemon juice, cinnamon, and honey. Ready in 15 minutes and made to pour over pancakes, waffles, or French toast.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.