4,958 taste recipes

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Sautéed shrimp cocktail with herbes de Provence, served with a golden turmeric yogurt-mustard dipping sauce. An upgraded party appetizer that ditches boiled shrimp and red sauce for something brighter.

Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Dress up your dinners with this succulent chicken dish made with lemon juice, capers and vermouth.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.

A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

A rustic German egg dish: leftover cooked beef fried with golden onions and lightly beaten eggs. Serve with cranberries and a crisp green salad for a fast, satisfying meal.