3,012 taste recipes

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Handmade chocolate truffles with brandy-soaked cherry centers, rolled in cocoa and powdered sugar. Dense, rich, and intensely chocolatey. Makes 50 pieces for gifting or holiday candy trays.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

Try something new with this delicious snack which is perfect when traveling.

Mexican pizza topped with crumbled chorizo, garlic, Monterey Jack and Muenster cheese, fresh cilantro, and salsa on a cornmeal-dusted bread dough crust.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Acadian eight-bean chili with kidney, white, pink, black, red, pinto, cranberry, and navy beans slow-simmered with bacon, ground beef, beer, tomatoes, and warm spices.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Baked cheesy spaghetti casserole with Velveeta, eggs, and onion soup mix for a creamy, savory comfort dish that sets up firm enough to slice right out of the pan.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.