8,914 sald recipes

Spiced sweet and sour pickled carrots canned in a vinegar-sugar syrup with mixed pickling spices. Old-fashioned pantry preserves that brighten up any cold meat or cheese plate.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Shredded cabbage and onion baked in a tangy sour cream sauce with caraway seeds, mustard, and a generous dusting of paprika. A comforting Eastern European-style side dish ready in under an hour.

Homemade flour tortillas with just 5 ingredients (flour, salt, baking powder, shortening, hot water). Granny's traditional Mexican recipe with the secret puff-up technique for soft, fluffy tortillas.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

Low calorie clam dip made with cottage cheese instead of cream cheese, canned clams, chives, and thyme. A lighter take on classic clam dip that's ready in 5 minutes.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Rustic Southern fresh peach skillet pie baked in cast iron with a biscuit-style crust, cinnamon sugar topping, and butter. Serve warm with ice cream for a summertime showstopper.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.