4,958 taste recipes

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Fish fillets rolled around a savory stuffing of crab meat, soft bread cubes, green pepper, and onion with lemon and mayo, then baked and drizzled with rich Newburg sauce. Impressive yet easy.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Tender baked chicken breasts smothered in sauteed red, green, and yellow peppers with zesty picante sauce and bubbly melted cheddar. A colorful, low-carb weeknight dinner that's ready in under an hour.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

When preparing this popular breakfast dish at home you can control the type and quantity of oil being used, the type of bee hoon (organic brown rice bee hoon is widely available now and not expensive) and use as many different green vegetables as you have on hand to increase its nutritional profile.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.