7,246 taste recipes

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

German vegetable medley with asparagus, peas, carrots, cauliflower, and kohlrabi in a light cornstarch-thickened sauce. A classic Leipziger Allerlei-style vegetarian side.

A light, ginger-infused chicken soup with sauteed shiitake mushrooms, napa cabbage, spinach, and a drizzle of sesame oil. Clean, bright, and nourishing.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

A make-ahead chocolate wafer crumb mix that stores for 6 months. Pull out a cup or two anytime you want a fast no-bake pie crust for cheesecake, mousse pie, or ice cream pie.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

Cubed potatoes and cauliflower sizzled with popping black mustard seeds, fenugreek, turmeric, and fresh serrano chiles. A bold, vegan Indian side dish ready in 30 minutes with a bright cilantro-lemon finish.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Classic claret cup punch made with red wine, brandy, curacao, frozen lemonade, and grapefruit soda. A refreshing, citrusy wine cocktail for summer parties and gatherings.