5,384 sald recipes

Reuben roller sandwich made with soft Armenian cracker bread spread with cream cheese, corned beef, pastrami, Swiss, sauerkraut, and Thousand Island, rolled jelly-roll style and sliced into pinwheels.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Parmesan tomato tart layers ricotta, fresh tomatoes, oregano and grated Parmigiano-Reggiano in a flaky pie shell. A light Italian-style savory tart that shines at summer brunch or lunch.

Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.

Baked chicken breasts marinated with zesty seasonings.

Greek spanakopita Peloponnisos style: spinach, leeks, and spring onions rolled in olive oil-brushed phyllo pastry and baked golden. A dairy-free version without the traditional feta cheese.

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.