5,483 taste recipes

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Spice-dusted chicken breasts slow-cooked on a bed of sweet potatoes in a creamy orange and mushroom sauce. A hands-off Crock-Pot dinner that fills the house with warmth.

Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

Roast beef tortilla roll-ups with bacon horseradish dip and crisp lettuce, sliced into pinwheels. A no-cook appetizer or lunch that chills ahead and cuts clean for party platters.

A delicious side dish that goes well with jerk chicken or curried beef.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

This is another healthy recipe, low calorie, and low-fat, a lot of protein.

Maple glazed ham steak baked with dried figs and caramelized bananas in a clove-scented maple-lemon glaze. An easy, impressive sheet-pan dinner for four.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

No-bake church window cookies with mint and regular chocolate chips, colored marshmallows, nuts, and flaked coconut. Slice-and-serve treats that look like tiny stained glass rounds.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.