4,958 taste recipes

Baked eggs with tortillas and cheddar cheese. An easy and delicious breakfast dish.

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Cauliflower florets stir-fried and simmered in a blended ginger-onion paste with tomatoes, cumin, coriander, turmeric, and a finish of garam masala. A fragrant Indian vegetable side dish with real depth.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Homemade German bratwurst made from ground pork shoulder, veal and pork fat, seasoned with white pepper, caraway, marjoram and allspice, then stuffed into natural casings for pan-frying or grilling.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

A great breakfast, a lot of nutrition and great flavor too.

Eggs poached in a simmering skillet of tomatoes, jalapeno, and cilantro, then topped with toasted ground pumpkin seeds. A quick Yucatan-style breakfast in 20 minutes.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

A succulent chicken dish made with italian salad dressing, white wine vinegar and cottage cheese.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.