72 tastee recipes

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Turkey meatloaf bound with saltines and eggs, seasoned with sloppy joe mix, and brushed with a ketchup-mustard-brown sugar glaze. Lighter than classic beef meatloaf with the same comforting bake.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.

A hearty Maritime fish pie with haddock chunks, zucchini, and tomatoes seasoned with thyme and basil, baked under a flaky golden pastry crust. Coastal comfort in every slice.

Stir-fried tofu and vegetables over flat noodles with soy sauce, sherry, ginger, and sesame oil, topped with toasted cashews and sesame seeds. A loaded vegetarian Chinese noodle dish with serious crunch.

Diabetic-friendly pineapple bundt cake: sugar-substitute cake with chunks of unsweetened pineapple and a juice soak. Low-sugar dessert for diabetic meal plans without losing flavor.

Homemade Italian sausage with ground pork shoulder, fennel seed, garlic, and crushed red pepper. The classic from-scratch sausage for grilling, frying, or pasta sauces.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

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.

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Baked Chicken with Rice a Roni(chicken flavor) and cream of mushroom soup. So Yum

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.