3,350 tater recipes

Ice cream pie with a self-forming spice cake crust that collapses into a pie shell as it bakes. Filled with maple nut or cinnamon ice cream and frozen until firm.

Lemon Jello cake made with lemon cake mix and lemon gelatin, topped with a fresh lemon juice and powdered sugar glaze poked right into the warm cake.

Ranch chicken stir-fry with boneless chicken breast, ranch dressing mix, and frozen vegetables. A 5-ingredient weeknight dinner ready in under 30 minutes.

Burmese-style coconut rice with grated coconut, cinnamon, turmeric, curry powder, cloves, and bay leaves stirred into cooked rice. A fragrant, warmly spiced side dish ready in 30 minutes.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Watermelon punch combines fresh watermelon balls and juice with brandy, simple syrup, and lemon-lime soda, served in a hollowed-out watermelon shell. A showstopping summer party drink for backyard crowds.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Peach ice cream crown cake stacks vanilla ice cream and ladyfingers in a springform mold, finished with sliced peaches and a glossy white wine sauce. A no-bake summer showstopper.

Bread machine multigrain loaf with whole wheat flour, cornmeal, and millet for a hearty, fiber-rich crumb. Low-fat, low-sodium, and dump-and-go simple.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.