8,721 sald recipes

Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

Deep-dish apple pie with six cups of cinnamon-spiced sliced apples under a flaky, nutmeg-scented pastry crust brushed with milk and cinnamon sugar. All fruit, no bottom crust.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.

A diabetic fudge recipe. Instead of squares the fudge is rolled into balls and coated.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Carrot tofu quiche with steamed carrots blended into a dill-scented tofu cream, poured into a whole wheat crust and baked with sesame seeds on top. A dairy-free, egg-free vegan main dish.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Light, crisp peppermint meringue cookies made with egg whites, sugar, and crushed candy canes. Slow-baked until dry and melt-in-your-mouth airy.

Date sandwich bars with a sticky orange-spiked date filling pressed between buttery oat crumb layers. A nostalgic bake with warm, caramel-sweet flavor in every bite.

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own