7,246 taste recipes

Creamed tuna on toast is the original 10-minute pantry dinner. Flaked tuna folded into silky bechamel and spooned over crisp toast points, finished with paprika and pimento.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Luscious frozen yogurt pie spreads vanilla frozen yogurt over a graham-and-carob crumb crust, freezes solid, and finishes with a drizzle of carob-peanut sauce. A 4-ingredient no-bake freezer dessert.

Chocolate cream pie made the easy way: a double batch of thick chocolate pudding folded with fresh whipped cream, piled into a baked pie shell and crowned with more whipped cream and bittersweet chocolate shavings. No oven needed for the filling.

Sauteed spinach with pine nuts and golden raisins cooks fresh spinach in garlic oil with sweet raisins and toasted pine nuts, finished with balsamic and parmesan. Sicilian side in 5 minutes.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Impressive and healthy, realistic portion size. Save up for this one!

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

A massive batch party punch mixing four flavors of Kool-Aid with pineapple juice and apple juice. Makes 45 cups of fruity punch with a funny name that kids and party guests love.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.

Easy to make, and it's loaded with yumminess and packed with goodness.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.