8,914 sald recipes

Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Leek salad with pineapple and apple in a creamy sour cream and mayonnaise dressing, finished with fresh parsley. A quick no-cook side salad ready in 25 minutes.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

Grilled Banana-Pineapple Kabobs basted in a vanilla bean and brown sugar glaze. A simple, low-calorie vegetarian grilling recipe that caramelizes tropical fruit in just 10 minutes on the grill.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Jewel-like pomegranate seeds and sliced bananas dressed in lime juice and palm sugar. This North Indian fruit salad is a cooling, refreshing side dish built to tame the heat of your spiciest curry.