This collection presents 63 Recipes that start with T, spanning from “Tabbouleh” to “Tzatziki”. They range from simple, fresh salads to hearty baked dishes and vibrant sauces. These recipes work well for weeknight meals, casual entertaining, and content research.
Recipes that start with T are a diverse group of dishes found across many cuisines and traditions. For example, “Tabbouleh” showcases Levantine herbs and bulgur, while “Tzatziki” represents Greek yogurt sauces.
Below you’ll find the table with cuisine, difficulty, and preparation time.
Cuisine: Shows the culinary tradition or region for each recipe, helping you choose dishes by flavor profile or cultural origin.
Difficulty: Lists Easy, Medium, or Hard so you can gauge time and skill before trying a recipe at home.
Preparation time: Gives total minutes for hands‑on and passive time combined, letting you plan meals around your available time.
Recipes that start with T
| Name | Cuisine | Difficulty | Prep Time (minutes) |
|---|---|---|---|
| Tacos | Mexican | Easy | 20 |
| Tabbouleh | Middle Eastern | Easy | 20 |
| Tagine | Moroccan | Medium | 30 |
| Tamales | Mexican | Hard | 120 |
| Tamagoyaki | Japanese | Medium | 20 |
| Tandoori chicken | Indian | Medium | 25 |
| Tarte Tatin | French | Medium | 45 |
| Tiramisu | Italian | Easy | 25 |
| Tempura | Japanese | Medium | 30 |
| Tonkatsu | Japanese | Medium | 30 |
| Trout meunière | French | Medium | 25 |
| Tuna Niçoise | French | Medium | 20 |
| Tuna casserole | American | Easy | 45 |
| Tostadas | Mexican | Easy | 20 |
| Tortellini | Italian | Medium | 30 |
| Tortilla Española (Spanish omelette) | Spanish | Easy | 20 |
| Tonkotsu ramen | Japanese | Hard | 60 |
| Tom Kha Gai | Thai | Medium | 25 |
| Tom Yum | Thai | Medium | 20 |
| Trifle | British | Easy | 20 |
| Treacle tart | British | Medium | 45 |
| Tres leches cake | Latin American | Medium | 60 |
| Turkish delight | Turkish | Medium | 30 |
| Tzatziki | Greek | Easy | 10 |
| Tea-smoked duck | Chinese | Hard | 60 |
| Terrine | French | Medium | 45 |
| Twice-baked potatoes | American | Medium | 60 |
| Tapioca pudding | British | Easy | 30 |
| Tomato soup | Universal | Easy | 25 |
| Tofu stir-fry | Asian | Easy | 20 |
| Tanghulu | Chinese | Medium | 30 |
| Tamago kake gohan | Japanese | Easy | 5 |
| Tarte flambée (Flammekueche) | Alsace/French | Medium | 30 |
| Taralli | Italian | Easy | 60 |
| Thali | Indian | Medium | 30 |
| Thousand Island dressing | American | Easy | 10 |
| Tomahawk steak | American | Hard | 40 |
| Tagliatelle al ragù | Italian | Medium | 60 |
| Tagliolini | Italian | Medium | 25 |
| Tea loaf | British | Easy | 60 |
| Toad in the hole | British | Medium | 45 |
| Tostones | Latin American | Easy | 20 |
| Tomatillo salsa | Mexican | Easy | 10 |
| Tteokbokki | Korean | Medium | 30 |
| Tournedos Rossini | French | Hard | 40 |
| Tapenade | French | Easy | 10 |
| Treacle sponge pudding | British | Medium | 60 |
| Tuna tartare | Global | Easy | 15 |
| Tuna poke | Hawaiian | Easy | 15 |
| Tuna melt | American | Easy | 15 |
| Tuile | French | Medium | 30 |
| Turducken | American | Hard | 180 |
| Tarte au citron | French | Medium | 45 |
| Tlayuda | Mexican | Medium | 40 |
| Turrón | Spanish | Medium | 30 |
| Thai basil chicken | Thai | Easy | 20 |
| Thai green curry | Thai | Medium | 30 |
| Torta | Mexican | Easy | 20 |
| Turkish pide | Turkish | Medium | 60 |
| Tandoori naan | Indian | Medium | 30 |
| Tilapia Veracruz | Mexican | Medium | 35 |
| Thai mango sticky rice | Thai | Medium | 45 |
| Tarte aux pommes | French | Medium | 45 |
Descriptions
Tacos
Classic handheld tortillas filled with seasoned meat or vegetables and fresh toppings; endlessly customizable and quick to assemble.
Tabbouleh
Fresh parsley-and-bulgur salad brightened with lemon, tomatoes and mint; light, herb-forward and great as a side or mezze.
Tagine
Slow-simmered North African stew named for its conical pot, often combining meat, dried fruit and warm spices for complex flavors.
Tamales
Masa dough stuffed with meats or sweet fillings, wrapped in corn husks and steamed—a labor-intensive, celebratory dish.
Tamagoyaki
Sweet-salty layered and rolled omelette cooked in a rectangular pan; common in bento boxes and sushi plates.
Tandoori chicken
Yogurt- and spice-marinated chicken roasted until charred and smoky; a Punjabi barbecue staple with bold flavors.
Tarte Tatin
Upside-down caramelized apple tart baked with pastry on top and inverted to serve for a glossy, caramelized finish.
Tiramisu
No-bake dessert of coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa—elegant and crowd-pleasing.
Tempura
Lightly battered and fried seafood or vegetables yielding an airy, crisp coating best served immediately with a dipping sauce.
Tonkatsu
Breaded, deep-fried pork cutlet served sliced with shredded cabbage and a savory sauce; a Japanese comfort-food classic.
Trout meunière
Pan-fried trout dredged in flour, finished with browned butter, lemon and parsley for a simple, elegant fish course.
Tuna Niçoise
Hearty composed salad of tuna, eggs, potatoes, green beans and olives dressed with a tangy vinaigrette; balanced and filling.
Tuna casserole
Retro baked dish of tuna, pasta and creamy sauce topped with crumbs—warm, pantry-friendly comfort food.
Tostadas
Crispy fried or baked tortillas piled with beans, meat, cheese and fresh vegetables for a crunchy, colorful meal.
Tortellini
Stuffed ring-shaped pasta often filled with cheese or meat, served in broth, with sauce, or simply buttered and grated.
Tortilla Española (Spanish omelette)
Thick, satisfying omelette of potatoes and onions cooked slowly until custardy—an essential Spanish tapa or meal.
Tonkotsu ramen
Rich pork-bone-broth ramen with noodles, chashu and toppings; deep, concentrated flavors require hands-on prep.
Tom Kha Gai
Creamy coconut soup with chicken, galangal, lime and chili—aromatic, tangy and soothing.
Tom Yum
Hot-and-sour shrimp or chicken soup with lemongrass, kaffir lime and chiles; bright, spicy and fragrant.
Trifle
Layered dessert of sponge cake, fruit, custard and whipped cream—fun, adaptable and great for entertaining.
Treacle tart
Classic British pastry filled with golden syrup, breadcrumbs and lemon for a sticky, sweet tart with deep caramel notes.
Tres leches cake
Moist sponge soaked with three milks and topped with whipped cream; ultra-rich and widely loved across Latin America.
Turkish delight
Gel-like sugar confection flavored with rosewater or pistachio and dusted in powdered sugar; fragrant and chewy.
Tzatziki
Cool yogurt-and-cucumber sauce with garlic, dill and olive oil; refreshing accompaniment for grilled meats, dips or pitas.
Tea-smoked duck
Aromatic roast duck smoked over tea leaves for a fragrant, caramelized skin and deep smoky flavor—showy and flavorful.
Terrine
Layered or forcemeat loaf cooked in a terrine dish and chilled; sliced and served as an elegant charcuterie-style starter.
Twice-baked potatoes
Potatoes baked, scooped and mixed with cheese and cream, then baked again for a rich, crispy-topped side.
Tapioca pudding
Creamy pudding made from tapioca pearls, milk and sugar—nostalgic, simple, and comforting.
Tomato soup
Smooth, comforting soup from roasted or fresh tomatoes; pairs perfectly with grilled cheese or crusty bread.
Tofu stir-fry
Quick wok-cooked tofu with vegetables and a savory sauce; a flexible, protein-rich weeknight stir-fry.
Tanghulu
Skewered fruit coated in hard, crackly sugar candy; a bright, crunchy Chinese street-food treat.
Tamago kake gohan
Raw egg beaten into hot rice with soy for a simple, creamy Japanese breakfast or quick comfort bowl.
Tarte flambée (Flammekueche)
Ultra-thin crust topped with crème fraîche, onions and lardons, baked until crisp and blistered.
Taralli
Crunchy, ring-shaped savory biscuits from Southern Italy flavored with olive oil, fennel or pepper—great with wine.
Thali
Platter-style meal presenting small portions of several dishes for a balanced, communal dining experience.
Thousand Island dressing
Creamy, sweet-tangy dressing made with mayonnaise, ketchup and relish—classic on salads and sandwiches.
Tomahawk steak
Dramatic bone-in ribeye steak seared and roasted for a show-stopping, restaurant-style centerpiece.
Tagliatelle al ragù
Broad pasta ribbons tossed with slow-simmered meat ragù (Bolognese); rich, comforting and best with time.
Tagliolini
Delicate thin ribbon pasta served with light sauces or seafood; cooks quickly and feels elegant.
Tea loaf
Moist quick bread made with tea-infused liquid and dried fruit; sliceable and cozy with butter for tea time.
Toad in the hole
Sausages baked in a Yorkshire-pudding batter and served with gravy—a hearty, old-fashioned British favorite.
Tostones
Twice-fried green plantain slices that are crispy outside and tender inside; perfect as a snack or side.
Tomatillo salsa
Bright, tangy salsa made from roasted or raw tomatillos, chilies and cilantro—zesty with grilled dishes or chips.
Tteokbokki
Chewy rice cakes simmered in a spicy-sweet gochujang sauce; beloved Korean street-food comfort.
Tournedos Rossini
Decadent steak dish topped with foie gras and truffle, often finished with a rich pan sauce for a luxe entrée.
Tapenade
Robust spread of olives, capers and anchovies blended with olive oil; perfect on bread or as a condiment.
Treacle sponge pudding
Steamed or baked sponge pudding with a sticky treacle center; warm, sweet and comforting with custard.
Tuna tartare
Finely diced raw tuna dressed with soy, citrus or sesame—fresh, bright and served as an elegant starter.
Tuna poke
Cubed raw tuna tossed with soy, sesame and scallions; a customizable, fresh bowl classic.
Tuna melt
Warm sandwich of tuna salad topped with melted cheese and grilled until golden—quick, gooey comfort food.
Tuile
Thin, crisp wafer cookie shaped while warm; elegant garnish for desserts or a delicate sweet snack.
Turducken
Whole deboned turkey stuffed with duck and chicken plus layers of stuffing—labor-intensive, showy roast for special occasions.
Tarte au citron
Classic lemon tart with a bright, tangy curd set in a buttery crust; zesty and refined.
Tlayuda
Oaxacan open-faced tortilla topped with refried beans, cheese, meats and veggies; like a regional Mexican pizza.
Turrón
Spanish nougat confection made with almonds and honey or sugar—chewy or hard variations for holidays and gifting.
Thai basil chicken
Quick stir-fry of ground chicken with Thai basil, chilies and soy—bold, fragrant and ideal for weeknights.
Thai green curry
Creamy coconut curry with green chiles, herbs and vegetables or meat; aromatic, spicy and saucy for rice.
Torta
Hearty Mexican sandwich packed with meats, cheese and pickled vegetables on a soft roll—versatile and satisfying.
Turkish pide
Boat-shaped flatbread filled with cheese, egg or meat and baked until crusty—a Turkish pizza-like specialty.
Tandoori naan
Leavened flatbread cooked in a tandoor or hot oven, brushed with butter and perfect for scooping curries.
Tilapia Veracruz
Pan-poached tilapia simmered in a zesty tomato, olive and caper sauce from Veracruz—bright and coastal.
Thai mango sticky rice
Sweet coconut sticky rice served with ripe mango slices and a drizzle of coconut cream; beloved Thai dessert.
Tarte aux pommes
Classic French apple tart of thinly sliced apples arranged over pastry and glazed for an elegant dessert.