5,483 taste recipes

Frozen banana pops dipped two ways: chocolate sauce with shredded coconut, or peanut butter rolled in crunchy nuts. Kid-friendly no-bake dessert ready for the freezer in minutes.

Fresh tuna burgers with basil, mint, lemon zest, and red chili, grilled and stacked on whole-wheat ciabatta with wasabi mayonnaise. A lighter burger with a Thai-Japanese lean.

Delicate phyllo triangles filled with spiced apples, toasted pine nuts, and lemon zest, brushed with butter and baked until golden and crisp.

Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Eight-spice crispy skinned snapper with Szechuan peppercorns, star anise, cinnamon, fennel, cumin, coriander, white pepper, and ginger. Pan-seared then oven-roasted for shatteringly crisp skin.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Whole roasted chicken on a vertical roaster with garlic cloves, red potatoes, and rosemary in a blazing hot oven. A one-pan dinner where the drippings flavor the potatoes.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.