8,914 sald recipes

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

A no-egg, no-butter, no-milk chocolate cake you can mix right in the pan. Eight pantry staples, 40 minutes, and zero cleanup headaches. The classic "wacky cake" that's been saving dessert since the Depression era.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Hearty Cantonese soup with gelatinous pigs' tails, tender peanuts, and preserved turnip simmered for hours. This traditional comfort soup is rich, nourishing, and deeply savory.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

This tasty quinoa dish can accompany any meal you prepare for supper. It tastes so good, your family will be giving out compliments to the chef.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.