8,914 sald recipes

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Oven Barbecued Eggplant salts the slices and rests for 30 minutes before baking with BBQ sauce brushed on both sides until tender but not mushy. A 3-ingredient vegan side dish ready in an hour.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Microwave breakfast potatoes layer sliced potatoes and onions with cheddar cheese for a 10-minute single-serving breakfast side. No skillet needed.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.