10,000 taste recipes

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.

Thai iced coffee brewed strong, poured over ice, and stirred with evaporated milk, sugar, and a dash of cardamom for a spiced, creamy cold coffee drink.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Fast Food 4 cooks instant rice with crushed tomatoes, thawed frozen spinach, and Italian seasoning in one pot. Budget pantry dinner ready in 30 minutes, vegan-friendly.

Copycat Red Lobster cheddar biscuits made with Bisquick, shredded cheddar cheese, and cold water, brushed with garlic-herb butter. Just 20 minutes from bowl to table.

Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.

Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.

This cut-out cookie from Bev Bosveld of Waupun is dressed up with chewy oats and crushed peppermint for a pleasing result.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

A simple and easy-to-prepare main dish pasta featuring a cooked red pepper sauce that coats the robust and hearty rigatoni pasta topped with olives.

Avocado veggie burgers blended from creamy avocado, cooked soybeans, onion, and mustard, then bound with whole wheat breadcrumbs and pan-fried until golden. Vegan and high-protein.

Sylvia's Apple Pie features a no-fuss oil-based crust pressed right into the pan, piled high with cinnamon-sugar apples and dotted with butter. No rolling pin needed for this old-fashioned classic.

Grilled swordfish steaks basted with a homemade barbecue sauce of ketchup, lemon juice, Worcestershire, and hot sauce. Marinated an hour then grilled over coals.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Only 2 ingredients and your slow cooker can turn any meat into fall apart and tender goodness.