3,619 taste recipes

Hearty wild rice stuffing with toasted walnuts, turkey giblets, and fresh herbs simmered in chicken broth. Sized for a 15-pound turkey, this is your new Thanksgiving centerpiece side.

.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

Japanese shabu shabu hot pot dinner with paper-thin rib eye, scallops, shrimp, tofu, and fresh vegetables cooked tableside in kombu broth. An interactive meal that turns dinner into an event.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

Warm pear pudding cake with pecans, cinnamon, and cloves baked under a bubbling brown sugar caramel sauce. An old-fashioned comfort dessert best served hot with ice cream or whipped cream.

Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Classic cranberry bread with walnuts, fresh orange juice, and grated orange rind. Baked low and slow, then rested overnight for a dense, moist loaf that slices like a dream.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

Grilled tuna steaks topped with a fresh mint vinaigrette of lime juice, Roma tomatoes, shallots, and garlic in extra-virgin olive oil. Bright, herbaceous, and ready in under 10 minutes on the grill.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.