10,000 sald recipes

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

This tuna dish is made with a creamy thick white sauce that can be served over mashed potatoes or rice.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.

Korean cucumber salad (Oi Namul) with sesame oil, garlic, and a kick of cayenne. A crunchy, nutty banchan side dish that's ready in 45 minutes with no cooking required.

Fried cornmeal mush with tomato gravy, sliced from a chilled loaf and pan-fried until golden and crispy. A classic Southern breakfast served with maple syrup or savory tomato gravy.

A simple crockpot recipe that will satisfy anyone's hunger in a matter of minutes. So easy, a caveman can do it.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

Chicken, pea, and rice casserole: flour-dredged browned chicken breast over rice and frozen peas with basil and sliced onions. A nostalgic one-dish dinner for ten.