4,084 sald recipes

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.

Peppery arugula wilted in the pasta water and tossed with a quick tomato sauce made with shallots, garlic, and red pepper flakes. A bright vegetarian spaghetti dinner in 30 minutes.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet.

Refrigerator dill pickles with garlic, fresh dill, and apple cider vinegar brine. No canning required. Crisp, sour, ready in 4 to 7 days.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.