5,406 sald recipes

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.

Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.

Maple walnut squares with a brown sugar shortbread crust topped with a chewy maple syrup filling and chopped walnuts. A New England take on the classic pecan pie bar.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

Sour cream coffee cake is a tender, moist brunch cake with a cinnamon-walnut sugar topping layered both through the middle and on top. Sour cream keeps the crumb soft and fine, with a gentle tang.

Pan-seared chicken livers in a rich wine and beef gravy sauce spooned over hot rice. A budget-friendly comfort meal ready in 25 minutes.

Grilled albacore tuna steaks with melted cheddar on toasted ciabatta, topped with peppery arugula and sweet pickle mayo. A restaurant-quality sandwich in 20 minutes.

Tender chicken breasts and golden potatoes sizzle in butter with oregano and Italian herbs in this cozy one-skillet dinner. Ready in an hour with just 15 minutes of prep.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Spicy Mexican-style bean soup with bacon, jalapenos, red bell peppers, fresh tomatoes, V8 juice, cumin, and chili powder. A hearty, smoky bean soup that simmers low and slow.

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

A hearty vegan nut roast packed with walnuts, mushrooms, sunflower seeds, and whole wheat breadcrumbs, served with a creamy oat and yeast extract gravy. The plant-based Sunday roast you've been looking for.

Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.

Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.