3,619 taste recipes

Pressure Cooked Wheat Berry & Chickpea Stew recipe

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

A recipe from one of users, Jeff, he sent the recipe to me, he said "I have ate allot of potatoes in my life these are the best I ever ate without truffle oil".

This a delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Prefer chicken instead? Well, let's do Chicken Habanero

Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Deep dish apple pie with a layer of sour cream over tart apples, sealed inside an egg-glazed double crust. The old-fashioned American classic served warm with cheddar or whipped cream.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Southwest potato frittata loaded with corn, green chiles, olives, pimentos, and cilantro, finished under the broiler with melted Parmesan. A vegetarian one-skillet meal in under 45 minutes.

Sprinkle some salt inside the cored tomatoes, let drain for about half an hour, with this method you will enjoy these tasty and succulent stuffed tomatoes.