3,293 taste recipes

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

A quick Chinese-style vegetable stir-fry with bean sprouts, ginger, garlic, and red pepper in a glossy soy-sherry sauce. Ready in 20 minutes as a vibrant side or light main.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

Fresh strawberries make this nice and tasty tart. Perfect for two people. Light and flaky crust. Enjoy strawberry season.

I can't believe how good these are! I generally hate carrots, even though I love most vegetables and eat them every day. I've been looking for a way to cook carrots that would allow me to add them to my diet. This is it! Thanks so much for posting this wonderful recipe!

No-bake lemon poppy seed tarts with vanilla pudding filling, graham cracker crusts, and lemon whipped topping. A light, low-calorie dessert that sets in the fridge.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Tomato and basil puff pastry tarts with vine-ripened slices over a thick tomato coulis. Shatteringly crisp pastry, no soggy bottoms, six individual rounds.

Individual wholemeal shortcrust tarts bursting with black and red currants sweetened with honey. A proper British bake that's tart, fruity, and rustic, with optional whipped cream and glacé cherry garnish.

Peanut butter cup tarts made with just two ingredients: refrigerated cookie dough and peanut butter cups. The warm cookie puffs then wraps around the candy to form a mini tart shell as it cools.