3,619 taste recipes

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Bell peppers stuffed with seasoned chicken, mushrooms, and rice, then topped with melted cheese. This lighter take on classic stuffed peppers delivers all the comfort with less beef.

Lightened fettuccine alfredo built on blended simmered garlic and broth, thickened with sour cream and parmesan instead of heavy cream. Zucchini matchsticks cook in the pasta water for a vegetable-loaded quick dinner.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Chocolate and strawberry stuffed French toast: whole-wheat sandwiches filled with ricotta, fresh berries, and chocolate chips, griddled until golden. A lighter twist on weekend brunch indulgence.

A Kentucky Derby-inspired tart with chocolate chips, pecans, bourbon, and melted butter baked in a pie shell until puffy and golden. Topped with bourbon whipped cream. Pure Southern indulgence.

Quick creamy basil pesto pasta topped with pan-fried chicken breast, ready in under 30 minutes. Homemade pesto blended with cream coats every strand for a rich, herbaceous weeknight dinner for two.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Pillowy pumpkin dumplings tossed with wilted radicchio, softened onions, and red pepper flakes. A low-fat vegetarian main dish that's on the table in under 20 minutes.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.