5,471 sald recipes

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

Kashmiri stir-fry with eggplant and broccoli seasoned with asafetida, cayenne, and paprika. A simple, vegan Indian wok dish that uses just a handful of spices to bring bold Kashmiri flavor to everyday vegetables.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Lemon popcorn tossed with melted butter, fresh lemon juice, and lemon zest. Stovetop popped in corn oil for a tangy, buttery snack that's ready in 20 minutes.

Sugar-free chocolate fudge, a no-cook cream cheese fudge sweetened with a sugar substitute and melted unsweetened chocolate, studded with pecans. Rich, low-carb, and diabetic-friendly, just chill and cut.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Slow-cooker chicken Reuben casserole layers tender chicken breasts with tangy sauerkraut, Russian dressing, mustard, and melted Swiss cheese. A dump-and-go crockpot dinner with all the flavor of a deli Reuben.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Buttermilk ranch dressing whisks together tangy buttermilk, light mayo, white wine vinegar, garlic, and fresh herbs for a homemade ranch that beats anything bottled. Five minutes, no special equipment.

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.