5,574 taste recipes

Banquet Nut Wafers spread Italian meringue - hot sugar syrup beaten into stiff egg whites - over wafer crackers, sprinkle with ground nuts, and brown briefly in a hot oven. A vintage tea party treat.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Easy apple cinnamon bundt cake made with yellow cake mix and applesauce instead of oil or butter. A moist, swirled cake with just five simple ingredients.

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.

Brown butter blackberry charlotte with ladyfingers, eggs, and vanilla baked until crusty on top and custard-smooth inside. A French-style dessert that freezes beautifully for up to 4 months.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Quick sour cream sauce with dill and cornstarch, ready in one minute of cooking. A simple, creamy topping for fish, chicken, potatoes, or vegetables.

This basic recipe requires a carefully scalded container.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

Your basic burger recipe with ground beef, onion powder, salt, and pepper. The secret is a light touch when mixing and shaping. Overworked meat makes tough, dense patties.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Crisp holiday meringue shells filled with tangy lime sherbet and topped with cranberry sauce. A stunning festive dessert with only six ingredients.

Biryani layered with saffron rice, spiced meat, butter-toasted almonds, cashews, and raisins, then baked with chicken stock until every grain is fragrant and tender.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Baid masluq, a Middle Eastern spiced egg dish with sumac, marjoram, and olive oil. Hard-boiled eggs crushed with a fork and seasoned, served as a mezze appetizer.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.