7,246 taste recipes

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

Quebec poached salmon steaks gently cooked in a lemon court bouillon, chilled, then cloaked in a vivid green herb mayonnaise of spinach, parsley, scallion, and pepper. An elegant make-ahead cold salmon platter.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.

The crisp coating keeps the lamb succulent and juicy.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Halloween hairball salad: walnut-sized balls of mashed avocado and alfalfa sprouts rolled up and perched on grated carrots, finished with Italian dressing. Kid-friendly ghoulish fun.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Cheesy Roasted Pear, Butternut and Leek Soup recipe

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.