3,012 taste recipes

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Italian sausage and cabbage soup with zucchini, spaghetti sauce, and beef bouillon. A hearty, rustic one-pot soup ready in 40 minutes, topped with grated Parmesan.

Bulgur pilaf studded with dried apricots and raisins, simmered in chicken broth and finished with fresh parsley. A nutty, high-fiber whole grain side dish ready in 30 minutes.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Peanut Butter Pecan Pie with Dark Corn Syrup recipe

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Butter-fried cinnamon potatoes with onions, a surprisingly warm and fragrant breakfast side. Just five ingredients and 30 minutes for something totally different.

Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.