5,483 taste recipes

Smoked chicken and potato hash with cooked potatoes, garlic, fresh cilantro, and a hot sauce kick. Uses leftover smoked chicken for a fast skillet dinner.

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.

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.

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

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.

Cumin-spiced black beans simmered with sauteed onion, garlic, and lemon juice, served over brown rice or whole wheat couscous. A budget-friendly, protein-packed vegan meal.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

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Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Lady apple fruit wreath ringing a holiday roast with spiced crabapples frosted in tinted cream cheese and rolled in toasted pecans, set on a bed of parsley. A retro edible garnish for your festive platter.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Steak sandwich with broiled sirloin strips on sub rolls topped with milk-soaked, pepper-dusted deep-fried onion rings. A steakhouse-quality sandwich with crunchy, spicy homemade onion strings.

Quick French dip using leftover roast beef, au jus mix, and toasted rolls. Slice, freeze in portions, then reheat and serve in 30 minutes. Smart meal prep for easy weeknight sandwiches.