Taste it Recipes, New York, NY (2026)

04/20/2025

Nothing says summer like a refreshing Classic Greek Salad! Crisp veggies and creamy feta come together for a delicious dish.

Ingredients:
- 3 large tomatoes, chopped
- 1 English cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup Kalamata olives
- 4 oz feta cheese, cut into cubes or crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional, for extra freshness)

Directions:
Start by preparing the veggies: In a large bowl, combine the chopped tomatoes, cucumber slices, red onion, and green bell pepper. Next, gently mix in the Kalamata olives and feta cheese. For the dressing, whisk together the olive oil, red wine vinegar, oregano, salt, black pepper, and lemon juice if you want an extra zing! Finally, drizzle the dressing over the salad and give it a gentle toss to combine. Serve immediately for that fresh and vibrant flavor!

04/20/2025

Get ready for a burst of Mediterranean flavors with this vibrant and refreshing Greek Salad that's perfect for any occasion!

Ingredients:
- 3 large tomatoes, chopped
- 1 English cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup Kalamata olives
- 4 oz feta cheese, cut into cubes or crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional, for extra freshness)

Directions:
In a large bowl, start by tossing together the chopped tomatoes, cucumber slices, red onion, and green bell pepper. Next, gently fold in the Kalamata olives and feta cheese, adding a lovely creamy texture. For the dressing, whisk together the olive oil, red wine vinegar, oregano, salt, black pepper, and lemon juice if you're feeling zesty. Drizzle this delicious dressing over your salad and give everything a gentle toss to combine. Serve it up right away for the freshest, most vibrant flavors!

04/20/2025

Indulge in the delightful taste of summer with this Buttery Crust Strawberry Pie, topped with a sweet, glossy glaze that will make your taste buds dance!

Ingredients:
- 2 pre-made pie crusts
- 1 tablespoon flour (for dusting)
- 5 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 1 tablespoon water

Directions:
1. Preheat your oven to 375°F (190°C) and get ready to work your magic! Lightly dust your surface with flour and roll out the pie crusts to fit a 9x13-inch baking sheet.
2. Press the crust into the pan, trimming any excess dough. Don’t forget to prick the bottom with a fork to allow steam to escape!
3. Bake in the oven for 10-12 minutes, or until the crust turns a lovely golden color. Once done, let it cool completely.
4. While the crust is cooling, let’s prepare the luscious strawberry filling! In a saucepan over medium heat, combine the sugar, cornstarch, water, and lemon juice. Stir until it thickens up beautifully.
5. Gently fold in the vanilla extract and sliced strawberries. Let this divine mixture cool slightly before pouring it over the cooled crust.
6. For the finishing touch, mix together the strawberry jam and water in a small bowl to create a glossy glaze. Brush this over the top of the pie to make it shine!
7. Finally, chill the pie in the fridge for about 2 hours before slicing and serving.

Enjoy every bite of this sweet and fruity delight!

04/20/2025

Get ready to impress at dinner with this crispy, cheesy Chicken Cordon Bleu that's oh-so-delicious! Perfectly stuffed and sauced!

Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- 1 tablespoon butter (for extra crispiness)
- 2 tablespoons butter (for creamy Dijon sauce)
- 2 tablespoons all-purpose flour (for creamy Dijon sauce)
- 1 cup milk (for creamy Dijon sauce)
- 1 tablespoon Dijon mustard (for creamy Dijon sauce)
- 1/2 teaspoon salt (for creamy Dijon sauce)
- 1/4 teaspoon black pepper (for creamy Dijon sauce)
- 1/4 teaspoon garlic powder (for creamy Dijon sauce)

Directions:
1. Preheat your oven to 375°F (190°C) so it’s nice and hot for your chicken.
2. Take each chicken breast and butterfly it by slicing it in half horizontally, but don’t cut all the way through.
3. Place a slice of ham and a slice of Swiss cheese inside each chicken breast, then fold them closed. If needed, use some toothpicks to secure them.
4. Set up a breading station with three bowls: put flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, garlic powder, paprika, salt, and pepper in the last.
5. Dredge each stuffed chicken breast in flour, then dip it into the beaten eggs, and finally coat it well with the seasoned breadcrumbs.
6. In a large oven-safe skillet, heat the olive oil and butter over medium-high heat. Sear the chicken on both sides until golden brown (around 3 minutes per side).
7. Once golden, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken's internal temperature reaches 165°F (75°C).
8. While the chicken bakes, let’s whip up that creamy sauce! In a saucepan, melt the butter over medium heat and whisk in the flour, cooking for about 1 minute.
9. Slowly pour in the milk and cook until it thickens. Stir in the Dijon mustard, salt, pepper, and garlic powder for that extra kick.
10. After taking the chicken out of the oven, let it rest for 5 minutes. Serve it drizzled with the creamy Dijon sauce.

04/19/2025

Get ready for a deliciously tangy and savory dish that will be a hit at your dinner table: Sweet and Sour Meatballs!

Ingredients:
- 1 lb ground beef or pork
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground ginger
- 1 tbsp soy sauce
- 1 tbsp milk
- 1 tbsp vegetable oil (for frying)
- 1/2 cup ketchup
- 1/3 cup rice vinegar or apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1/2 cup pineapple juice (optional)
- 1 bell pepper, chopped
- 1/2 cup pineapple chunks (optional)
- 1/2 cup carrots, thinly sliced

Directions:
Step 1: Prepare the Meatballs. In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, finely chopped onion, salt, black pepper, ground ginger, soy sauce, and milk. Mix everything together until just combined. Roll the mixture into small, evenly-sized meatballs, about 1 inch in diameter. In a large skillet, heat the vegetable oil over medium heat. Fry the meatballs in the skillet until browned on all sides, which should take about 6-8 minutes. Once browned, remove them from the skillet and set aside.

Step 2: Make the Sweet and Sour Sauce. In the same skillet, add the chopped bell pepper and sliced carrots. Sauté these veggies for about 2-3 minutes until they become slightly tender. In a small bowl, whisk together the ketchup, rice vinegar (or apple cider vinegar), brown sugar, soy sauce, Worcestershire sauce, and pineapple juice if you're using it. Pour this delightful sauce into the skillet and bring it to a gentle simmer. Then, stir in the cornstarch slurry and keep cooking until the sauce thickens, which should take around 2 minutes.

Step 3: Combine & Serve. Now, it's time to bring it all together! Add the cooked meatballs back into the skillet and toss them to coat well in the sweet and sour sauce. If you're adding pineapple chunks, toss those in too, and let everything simmer for another 3-5 minutes. Serve the meatballs hot over a bed of steamed rice or noodles, and don’t forget to garnish with sesame seeds and chopped green onions if you like!

04/19/2025

Get ready to impress with this delightful Chicken Piccata! It's a quick, zesty dish that will have everyone asking for seconds.

Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped

Directions:
1. Start by seasoning the chicken breasts with salt and black pepper. Lightly dredge them in flour, making sure to shake off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until they are beautifully golden brown. Once done, remove the chicken and set it aside.
3. In that same skillet, melt the butter and sauté the minced garlic for about 1 minute, letting those fragrant aromas fill your kitchen.
4. Now, deglaze the pan with white wine, allowing it to reduce by half—this will really enhance the flavor!
5. Stir in the chicken broth, fresh lemon juice, and capers, bringing that delicious mixture to a gentle simmer.
6. Return the chicken to the pan and let it cook for another 5 minutes, spooning that sauce generously over the chicken.
7. Finally, garnish with fresh parsley and serve hot. Your Chicken Piccata is ready to delight!

04/19/2025

Looking for a quick and delicious dinner? This One-Pot Creamy Garlic Butter Steak & Pasta is the ultimate comfort meal!

Ingredients:
- 12 oz sirloin steak, sliced into thin strips
- 8 oz fettuccine or penne pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved (optional)

Directions:
1. Start by cooking the pasta according to the package instructions until it's nice and al dente. Once done, drain and set it aside.
2. In a large skillet over medium-high heat, drizzle in the olive oil. Add your steak strips, season them with a pinch of salt and black pepper, and cook for about 2-3 minutes on each side until they’re beautifully browned. After cooking, remove the steak from the skillet and set it aside.
3. In that same skillet, melt the butter and throw in the minced garlic. Sauté this for about a minute until the aroma fills your kitchen.
4. Now it’s time for the creamy goodness! Pour in the beef broth and heavy cream, stirring well to combine. Add in the Italian seasoning and if you like a bit of heat, toss in those crushed red pepper flakes. Let this simmer for 3-4 minutes to thicken up.
5. Stir in the grated Parmesan cheese and watch it melt into a smooth sauce!
6. Return the cooked pasta and steak to the skillet. Toss everything together, ensuring each ingredient is coated in that luscious creamy sauce.
7. Cook for an additional 2 minutes until everything is piping hot. If you're using cherry tomatoes, stir them in now for a fresh pop of flavor.
8. Finish it off by garnishing with fresh parsley and serve immediately. Enjoy!

04/19/2025

Get ready for a flavor explosion with this Creamy Cajun Steak Alfredo! Perfect for a cozy dinner night.

Ingredients:
- 2 ribeye or sirloin steaks
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz fettuccine or low-carb pasta alternative
- 2 tablespoons chopped parsley (for garnish)

Directions:
1. First, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
2. While the pasta cooks, pat the steaks dry. Sprinkle Cajun seasoning generously on both sides, letting those bold flavors soak in.
3. Heat up the olive oil in a skillet over medium-high heat. Sear the steaks for about 3-4 minutes on each side for that perfect medium-rare. Adjust cooking time if you prefer it differently. Once done, remove from the skillet and let them rest for 5 minutes before slicing.
4. In the same skillet, reduce the heat and add in the butter and minced garlic. Sauté for about 30 seconds until that garlic is fragrant and ready to party.
5. Pour in the heavy cream while stirring constantly. Next, mix in the grated Parmesan cheese, paprika, black pepper, and red pepper flakes if you like a little kick. Stir until the sauce is smooth and creamy.
6. Toss in the cooked pasta and give everything a good mix until the pasta is perfectly coated in that luscious sauce.
7. Finally, slice your rested steak and lay it over the pasta. Don’t forget to sprinkle with chopped parsley for that gorgeous finishing touch. Serve it up immediately and enjoy every bite!

04/19/2025

Get ready for a flavor explosion with these Italian Drunken Noodles! A cozy dish featuring pasta, spicy sausage, and fresh herbs.

Ingredients:
- 8 oz pappardelle or fettuccine pasta
- 2 tablespoons olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper (red, yellow, or orange), sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 (14 oz) can diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped

Directions:
1. Start by bringing a large pot of salted water to a boil. Cook the pasta following the package instructions, then drain and set aside.
2. In a big skillet, heat up the olive oil over medium-high heat. Toss in the Italian sausage and break it up into crumbles as it cooks until nicely browned.
3. Next, add the sliced onions, bell peppers, and minced garlic. Sauté everything together for about 3-4 minutes until the veggies are softened and fragrant.
4. Pour in the dry white wine, and give it a good stir to deglaze the pan, scraping up those delicious bits. Let it simmer for 2 minutes to reduce a bit.
5. Stir in the diced tomatoes, optional red pepper flakes, oregano, basil, salt, and black pepper. Let this simmer for 5 minutes, letting all those flavors meld beautifully together.
6. Toss the cooked pasta into the skillet, ensuring it's well coated in that luscious sauce.
7. Remove it from the heat, and stir in the grated Parmesan cheese. This is where the magic happens!
8. Garnish with fresh chopped basil and serve warm. Enjoy your hearty bowl of Italian goodness!

04/19/2025

Get ready for a flavor explosion with these Slow-Cooked Italian Beef Sandwiches! Perfectly tender beef piled high on a hearty roll.

Ingredients:
- 3 lbs beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes (optional)
- 1 (16 oz) jar pepperoncini, with juice
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 4 hoagie rolls or crusty sandwich buns
- 8 slices provolone or mozzarella cheese
- 1/2 cup giardiniera (optional, for topping)

Directions:
1. Start by seasoning your beef roast with salt, black pepper, garlic powder, onion powder, oregano, basil, and if you like a bit of heat, sprinkle in the crushed red pepper flakes.
2. Toss the seasoned beef into your slow cooker, then pour in the jar of pepperoncini (don’t forget the juice!), beef broth, Worcestershire sauce, and soy sauce. So much flavor!
3. Cover your slow cooker and let it work its magic. Cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is beautifully tender and just begging to be shredded.
4. Once it’s done, shred the beef using two forks and let it soak in all those delicious juices for another 15 minutes. Trust me, this step is crucial!
5. If you’re feeling fancy, toast your hoagie rolls for a little crunch. Then, pile the shredded beef high on each roll and top it off with the provolone or mozzarella cheese.
6. For that extra zing, add some giardiniera on top. Warm and ready to enjoy!

04/19/2025

Dive into a cheesy, creamy, and hearty delight with this Crockpot Philly Cheesesteak Pasta Casserole—perfect for dinner!

Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (8 oz) block cream cheese, softened
- 2 cups uncooked penne pasta
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese

Directions:
Start by heating a skillet over medium heat, then brown the ground beef until it's nice and cooked through. Make sure to drain any excess fat. Next, toss in your diced onion, green and red bell peppers, and minced garlic. Sauté them for about 3-4 minutes, or until they soften up and fill your kitchen with amazing aromas! Now, transfer this delightful mixture to your trusty crockpot.

Add in the Worcestershire sauce, Italian seasoning, salt, and black pepper. Give it a good stir! Then, pour in the beef broth and the creamy condensed mushroom soup, mixing everything together. Pop the lid on and let it cook on LOW for 4 hours—perfect time to relax or catch up on your favorite show.

After the four hours, stir in the softened cream cheese until it’s fully blended. Now, it’s time to add the uncooked penne pasta. Mix that in well, cover, and let it cook for an additional 30 minutes, or until the pasta is tender and ready to soak up all that goodness.

Just before serving, top it off with the provolone and mozzarella cheese. Cover again and let it melt for about 5-10 minutes. When it’s all melty and delicious, serve it warm and enjoy every cheesy bite!

04/19/2025

Get ready for a delicious Teriyaki Surf and Turf Stir-Fry that brings together the best of steak and shrimp in a flavor-packed meal!

Ingredients:
- 1/2 lb (225g) sirloin steak, thinly sliced
- 1/2 lb (225g) large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)

Directions:
1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch slurry. Set it aside for later.
2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the steak slices and sear for about 2-3 minutes until they turn a beautiful brown. Remove from the heat and set aside.
3. In the same pan, add the remaining tablespoon of oil and cook the shrimp for around 2 minutes per side until they’re pink and opaque. Remove and set aside.
4. Toss in the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until you can smell that amazing aroma. Next, add the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for about 3-4 minutes until the veggies are just slightly tender.
5. Return the steak and shrimp to the pan, then pour in your prepared teriyaki sauce. Stir well to coat every delicious piece. Cook for an additional 2 minutes, allowing the sauce to thicken up beautifully.
6. Drizzle with sesame oil, then garnish with sesame seeds and chopped green onions. Serve this mouthwatering stir-fry hot over a bed of steamed rice or noodles.

Taste it Recipes

04/20/2025

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