5,613 tater recipes

Nutty plum crumble with peanut butter rubbed into a whole wheat and oat topping over fresh sliced plums. A single-serving vegetarian dessert with a crunchy, protein-rich crumble.

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

Bread machine carrot bread folds grated carrots, walnuts, molasses, and yogurt into a soft wheat-and-white-flour yeast loaf. A naturally sweetened sandwich bread with flecks of orange and a tender, moist crumb.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

Caramel-dipped apples decorated as witches with marshmallow eyes, candy corn noses, and paper hats. A fun Halloween treat kids can help make in under 30 minutes.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Sicilian pizza dough made in the bread machine with active dry yeast, dry milk powder, and a touch of butter. Hands-off thick-crust dough that rises pillowy and bakes with a crisp underside.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Fresh strawberry pie with whole berries standing in glossy cooked syrup. The cornstarch glaze sets clear and ruby-red around the fruit, then whipped topping finishes the slice. Diner-style summer pie.

Lazy lentils baked low and slow with red lentils, cheddar cheese, onion, garlic, and mixed herbs. A hands-off vegetarian main dish with just 8 ingredients and minimal prep.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.