4,084 sald recipes

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Homemade marshmallow Easter eggs dipped in chocolate and decorated with royal icing. Fluffy gelatin marshmallow molded in flour, then assembled into whole eggs with a chocolate seal.

Ranch chicken stir-fry with boneless chicken breast, ranch dressing mix, and frozen vegetables. A 5-ingredient weeknight dinner ready in under 30 minutes.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

Mock pavlova is a sugar-free Aussie meringue dessert using artificial sweetener. Crisp shell, marshmallow heart, and fresh kiwi slices, all under 100 calories per portion.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Swedish tea ring with cinnamon-sugar yeast dough rolled into a ring and snipped into pull-apart sections. Traditional Scandinavian breakfast bread for special occasions.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Stovetop oatmeal with cinnamon, plump raisins and toasty walnuts, finished off the heat so the oats turn creamy and soft. A filling, high-fiber breakfast bowl ready in about 10 minutes.