5,406 sald recipes

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Scandinavian-style herring gratin layered with sliced potatoes, red onions, cream, and a golden breadcrumb crust. A comforting, old-world fish bake for a hearty lunch.

Peanut chops made from rye bread strips spread with peanut butter, dipped in seasoned egg wash, coated in cracker crumbs, and baked until golden. A creative vegetarian main.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Bread machine honey buttermilk bread with orange blossom honey and bread flour. Soft, slightly tangy crumb with a floral sweetness. Just press start.

Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.

Cheddar cheese pretzels made with aged cheddar, butter, Dijon mustard, and cayenne, topped with poppy seeds. A savory make-ahead appetizer that keeps for days.

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.