7,371 taste recipes

Grilled shrimp and mushroom kabobs marinated overnight in a sticky honey-Dijon BBQ sauce. Just 5 ingredients and about 8 minutes on the grill for smoky, sweet, tangy skewers that steal the show at any cookout.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

A succulent beef roast that's so tender and juicy, you will end up making it every week!

Pistachio salad (Watergate salad): the retro fluffy green potluck classic with instant pistachio pudding, crushed pineapple, marshmallows, and whipped topping. Five ingredients, no cooking.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Boiled baby potatoes dipped in a green broccoli cheese sauce made from blended broccoli and melted cheese spread. A fun, kid-friendly side dish ready in 30 minutes.

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Fried plantains sliced thin on the bias and deep-fried until golden brown and crispy. A 3-ingredient Caribbean and Latin American side dish ready in minutes.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Black Forest coffee blends fresh brewed coffee with chocolate syrup and maraschino cherry juice, topped with whipped cream and chocolate shavings. A 5-minute dessert drink.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.