7,371 taste recipes

Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.

Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.

Potato bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.

Blue cheese potato meatloaf folds tangy blue cheese into the loaf, frosts the whole thing with blue cheese mashed potatoes, and crowns it with crumbled bacon. Meatloaf and mashed potatoes baked into one loaded dish.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Polynesian tuna in a sweet pineapple sauce with pineapple chunks, served over fluffy rice and topped with flaked coconut and slivered almonds. A retro tropical weeknight dinner.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.

Peanut butter sandwiches loaded with sticky torn marshmallow "spit wads" that kids go absolutely wild for. A 5-minute no-cook snack that's equal parts gross-out fun and sweet, gooey satisfaction.