7,246 taste recipes

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Crunchy apple pie with chopped pecans, brown sugar, and a foamy egg white batter baked in a single crust. Open-faced with a crisp, golden top.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Creamy coffee punch with vanilla ice cream floats, sweetened coffee-milk base, whipped cream, and freshly grated nutmeg. A Southern-style punch bowl dessert drink for parties.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.