5,614 tater recipes

Vodka slush made with orange juice, lemonade, tea, and simple syrup, frozen overnight into a scoopable boozy slush. A big-batch party drink that stays perfectly slushy.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

Fruit puffed cookies made with angel food cake mix, dried fruit, and pecans. Just 4 ingredients for light, airy cookies that puff up golden in under 10 minutes.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.