4,084 sald recipes

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Phoenix Rolls (Banh Phuong Hoang): thin chicken breast slices wrapped around ham and a lemongrass shrimp paste, dusted in cornstarch, and pan-fried until golden. A crispy Vietnamese party bite.

Caramel cinnamon muffins baked over butter and brown sugar that melts into a sticky, caramel-like bottom. Flip them out warm for a gooey, cinnamon-spiced breakfast treat.

Southern boiled custard eggnog made from scratch with 8 egg yolks, cream, vanilla, and nutmeg. Spiked with whiskey or served virgin, this silky holiday drink serves 12.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Mustard-rubbed pork chops baked over sliced apples and onions with honey and caraway seeds. One dish, minimal prep, and the oven does all the heavy lifting for a cozy weeknight meal.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.