5,406 sald recipes

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

A rich, golden bread machine loaf made with butter, milk, eggs, and vanilla. Just load the ingredients, press start, and let the machine do the work. Soft, sweet, and effortless.

The cookies will keep, their flavor improving, for at least a week.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.

A fun yeast bread shaped like a crab, complete with legs, claws, raisin eyes, and lemon peel antennae. A showstopping centerpiece for seafood boils or beach-themed parties.

Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Fresh apple cake with macerated apples that release their natural juices into the batter for an extra-moist crumb. Cinnamon, allspice, and chopped nuts in a simple loaf or tube pan. The fall apple cake worth pulling out the bushel.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Hasselback-style sliced baked potatoes fanned open, drizzled with butter and herbs, then finished with melted cheddar and Parmesan. Crispy edges, creamy centers.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.