8,914 sald recipes

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.

Five-ingredient whole wheat peasant bread for the bread machine. Just flour, water, honey, salt, and yeast for a simple, hearty everyday loaf.

Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook 'Em Horns recipe.

Traditional German Dampfnudeln: soft steamed yeast dumplings stuffed with prunes, drizzled with buttery poppy seed sauce. A cozy Bavarian dessert that's surprisingly simple to make.

English muffins made with mashed potato for an open, springy crumb and chewy crust. Griddle them stovetop for the classic craggy nooks, or oven bake for a softer roll. Perfect for breakfast sandwiches.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Thai-inspired sweet sticky rice with fresh mango and a vegan tofu cream sauce flavored with honey, vanilla, and cinnamon. A dairy-free twist on a classic dessert.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Chocolate coconut chewy cookies use sweetened condensed milk to bind dark chocolate, shredded coconut, and pecans. A 6-ingredient flourless cookie with macaroon chew and brownie depth.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.