5,483 taste recipes

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

This is a great recipe. I added extra salt & pepper like others had suggested. These were gobbled up very quickly.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Bananas in Phyllo Nests serves warm banana slices in an orange-Grand Marnier syrup spooned into crispy phyllo shells. An elegant 20-minute dessert for entertaining that looks far harder than it is.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Grilled tuna steaks topped with a fresh mint vinaigrette of lime juice, Roma tomatoes, shallots, and garlic in extra-virgin olive oil. Bright, herbaceous, and ready in under 10 minutes on the grill.

Vegan sweet potato curry with onions, curry powder, and red pepper flakes, simmered until tender and thickened into a glossy sauce. A simple, budget-friendly one-pan dinner.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.

They are a favorite among the Polish for their rich and interesting flavor.