3,029 tater recipes

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.

Ginger broccoli sauteed in sesame oil with tamari and brown sugar. A quick vegan side dish with warm, spicy-sweet Asian flavors ready in 20 minutes.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.