7,246 taste recipes

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Boiled chicken in cream of mushroom sauce with mandarin oranges, sliced mushrooms, and water chestnuts. A retro casserole-style dinner with sweet citrus and savory cream sauce, served over rice.

Fabric Softener Smoothie is a fun Halloween drink for kids made with milk, vanilla ice cream, crushed ice, and blue food coloring to look like liquid detergent.

Thus fruit rolls are always welcomed in any place!

Delicious and nutritious. A great side dish to accompany lamb or beef dishes.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Greek spanakopita Peloponnisos style: spinach, leeks, and spring onions rolled in olive oil-brushed phyllo pastry and baked golden. A dairy-free version without the traditional feta cheese.

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.

Summer fruit crumble with a hazelnut and whole-wheat breadcrumb topping, sweetened with honey instead of sugar. Use raspberries, strawberries, currants, or whatever is ripe.