3,029 tater recipes

Old-fashioned barbecued beans with kidney beans slow-baked for hours in a tangy sauce of ketchup, chili sauce, cider vinegar, brown sugar, and bacon drippings. Sticky, sweet, and deeply savory.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Savor easy authentic Filipino Chicken Adobo: tender soy-vinegar braised chicken with garlic and bay leaf. Perfect beginner-friendly dinner recipe for gluten-free meals or quick family weeknights using simple pantry staples.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Hearty red kidney beans and pintos slow-simmered with tomatoes, green chiles, and bell pepper in a thick, savory gravy. A budget-friendly Southern classic spooned over fluffy rice.

Spicy split pea soup: a vegan one-pot soup with split green peas, carrots, celery, and a cayenne-paprika kick. Naturally thick, high-fiber, and budget-friendly comfort food.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.