5,574 taste recipes

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Fruit-flavor popcorn balls made with Jello gelatin, corn syrup, sugar, and salted peanuts. Pick any Jello flavor for colorful, kid-friendly popcorn treats in 15 minutes.

Cream of pea soup made with split peas, fresh peas, carrot, and a finishing pour of heavy cream for serious richness. The classic blended pea soup that pairs comforting heft with bright fresh-pea flavor.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Basic beef chili with lean ground beef, cumin, chili powder, garlic, and canned tomatoes simmered low for up to two hours. A no-bean Texas-style chili with pure meat-and-spice flavor.

Eggplant slices baked with fresh tomato, basil, and red pepper, brushed with a tamari-balsamic glaze. A low-fat, vegan-friendly side dish with almost no prep.

Vidalia beef patty bakes a ground beef burger with sliced potato and sweet Vidalia onion in a buttered foil packet. A hands-off, one-serving campfire-style dinner.

Paper-thin veal scaloppine seared with crispy prosciutto strips in a garlicky white wine reduction, showered with freshly grated Parmesan. A light, elegant Italian dinner for two in 30 minutes.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.