5,471 sald recipes

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Top off your summer with this delicious dish that is sure to become one of your favorites!

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

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.

Homemade onion seasoning mix with dried onion flakes, beef bouillon, onion powder, and seasoned salt. A from-scratch substitute for store-bought onion soup mix packets.

Bacon sausages wrap seasoned beef mince in overlapping bacon strips, rolled into a log and pan-fried, then sliced into little sausages. A casing-free homemade sausage spiced with clove and coriander.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

Barbecued Lamb slices marinated in garlic, soy sauce, and sugar for just 15 minutes before grilling 5 minutes per side. A 4-ingredient, 30-minute recipe with a simple Asian-inspired flavor profile.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.

A rich and scrumptious casserole made with juicy tomatoes, cheddar cheese and cream of mushroom soup.

Red snapper poached in tomato, red wine, red onion, and garlic. A 20-minute one-skillet seafood dinner with a Mediterranean profile and a quiet kick of cayenne.

Country chili made with black-eyed peas and sausage instead of the usual kidney beans and ground beef. Soaked overnight, simmered with canned tomatoes, chili powder, and garlic salt for a Southern take on chili.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

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.