5,613 tater recipes

Bread machine whole wheat sourdough with real starter, wheat germ, and a whisper of ginger. Tangy, crusty, and effortless with that old-world flavor baked fresh at home.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Vera's buttermilk cookies use powdered buttermilk and a half-sugar, half-sweetener blend for a lower-sugar tangy sugar cookie. Crisp edges, soft centers, ready in 35 minutes.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Gingerbread baked in jars makes individual spiced molasses loaves perfect for gifting. The jars seal as they cool, keeping the gingerbread fresh for weeks. A clever holiday project.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Bacon-wrapped rumaki with water chestnuts, pineapple, and bay scallops glazed in honey teriyaki sauce. A retro party appetizer that's crispy, sweet, and savory in one bite.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.