4,084 sald recipes

These delicious cookies are made with egg whites, cocoa powder and chocolate chips, if you are in a gluten-free diet, you will love these sweets.

Homemade graham crackers from-scratch with whole graham flour, brown sugar, and a long overnight chill. Crisp, lightly sweet wholewheat crackers ready for s'mores, pie crusts, or straight-up snacking.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

Curried rice with sauteed onions, green pepper, and egg yolk stirred into hot cooked rice with curry powder and cayenne. A quick, flavorful side dish ready in 10 minutes.

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Peanut butter cup cookies: soft peanut butter cookie dough baked in mini muffin tins, with a whole mini peanut butter cup pressed into each one straight out of the oven. A melt-in-the-middle Christmas favorite.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

The best burger you well ever taste just everybody should try it.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.