5,040 taste recipes

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

Browned smoked pork chops served over crisp-tender buttered cabbage and delicate carrot ribbons. A hearty, fuss-free weeknight dinner ready in 40 minutes for 4.

Crockpot chicken tortilla casserole layers shredded chicken, cream of chicken soup, green chili salsa, tortillas, and cheese. Hands-off slow cooker enchilada-style dinner.

Grilled tuna steaks topped with a buttery lemon-caper pan sauce. A fast, elegant seafood dinner with just 7 ingredients and bright Mediterranean flavors.

SPAM blended smooth with onion, jalapeño peppers, and mayo for a spicy, creamy dip that's ready to chill in 5 minutes flat. Scoop it up with chips or crackers for easy no-cook snacking.

Battered fried oysters with a simple egg-milk dip and breadcrumb or cornmeal coating. Pan-fried or deep-fried, then quick-baked for an extra crispy finish.

Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.

Hoisin-marinated grilled pork tenderloin with rice vinegar, soy sauce, garlic, and sesame oil. Five-ingredient marinade, 20 minutes hands-on, restaurant-quality results.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

A Tibetan style sauce for momos (Tibetan dumplings).

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Oyster loaves stuffed with butter-sauteed fresh oysters in hollowed-out French bread, wrapped in milk-soaked cheesecloth, and baked until golden and crisp.

Creamy Welsh fondue made with tender leeks, tangy Caerphilly cheese, and lager beer. A 30-minute Welsh cheese dip with crusty bread for easy entertaining.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.