10,000 sald recipes

Peeled ripe tomatoes dressed with fresh cilantro, hot chili, lemon juice, and olive oil. This bright Yemeni tomato salad comes together in 20 minutes with no cooking and packs a punch of fresh, fiery flavor.

Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Crispy, lacy fried pastry cups made with a timbale iron and a simple batter of flour, egg, and milk. Fill them sweet or savory for an elegant presentation that looks way harder than it is.

Cornmeal-crusted buttermilk chicken cutlets pan-fried until crispy and served with a creamy buttermilk pan gravy. A Southern-style skillet dinner ready in 35 minutes.

Low-fat cornbread made with applesauce instead of butter and egg whites in place of whole eggs. The preheated pan trick delivers a golden, crispy bottom crust every time.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Cold chicken pasta salad loaded with creamy avocado, tangy sour cream dill dressing, and Parmesan. Make it ahead overnight for potlucks, picnics, or easy summer meal prep.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Buttery pecan snowball cookies rolled in sugar while warm, made with just six ingredients. A treasured Christmas cookie recipe passed down from Mother's kitchen to yours.

Hot cowboy beans: pinto beans simmered low and slow with salt pork, ham hock, onion, jalapeños, and chili powder. A Texas chuckwagon classic that gets better every day.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.