5,384 sald recipes

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Low-fat chicken breast paired with a tangy Mediterranean marinade deliver a rich flavor packed healthy main.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

A Tibetan style sauce for momos (Tibetan dumplings).

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Authentic Tom Yam Goong, Thailand's legendary hot and sour shrimp soup with lemongrass, kaffir lime leaves, bird's eye chilies, and straw mushrooms. Fiery, sour, and brimming with plump shrimp. On the table in 40 minutes.

These delicious and melted in your mouth cookies don't last long.

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The crisp coating keeps the lamb succulent and juicy.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.