5,282 sald recipes

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

New Orleans-style spinach and crabmeat casserole with shrimp, artichoke hearts, sour cream, Parmesan, Tabasco, and Worcestershire. Rich Cajun-Creole comfort food.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.

Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.

Hawaiian-inspired apple pie poached in pineapple juice instead of baked. A no-bake filling in a pre-baked crust, topped with whipped cream and chopped macadamia nuts.