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beet salad

beet salad

To prepare the beet(s) and/or carrot. To assemble the salad. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife
Bizcocho de yogur y plátano

Bizcocho de yogur y plátano

Batir los huevos, azúcar, esencia , margarina y yogur hasta que esté cremoso, agregar el puré de plátano y los ingredientes secos, integrar
Pistou soup

Pistou soup

When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests
Polenta bruschetta with tapenade

Polenta bruschetta with tapenade

Stir in the basil and season with black pepper and salt, if you like. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden. Top each triangle with 1⁄2 tsp tapenade and half a tomato
Kale & goat’s cheese frittata

Kale & goat’s cheese frittata

Scatter the goat’s cheese over the top of the frittata. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre

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beet salad

beet salad

To prepare the beet(s) and/or carrot. To assemble the salad. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife
Bizcocho de yogur y plátano

Bizcocho de yogur y plátano

Batir los huevos, azúcar, esencia , margarina y yogur hasta que esté cremoso, agregar el puré de plátano y los ingredientes secos, integrar
Pistou soup

Pistou soup

When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests
Polenta bruschetta with tapenade

Polenta bruschetta with tapenade

Stir in the basil and season with black pepper and salt, if you like. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden. Top each triangle with 1⁄2 tsp tapenade and half a tomato
Kale & goat’s cheese frittata

Kale & goat’s cheese frittata

Scatter the goat’s cheese over the top of the frittata. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre