8,721 sald recipes

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Savory bread machine loaf studded with diced pepperoni and Italian herbs for pizza-flavored bread perfect for sandwiches or snacking

Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.

Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.

This is a very great recipe, it has all kinds of nutrition that our body needs. Try to be healthy way!

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Roast fillet of beef: a whole tenderloin studded with garlic and marinated in soy, port, and thyme, then roasted and rested for a tender, rosy centerpiece. An elegant make-ahead roast for holidays.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

These cookies are healthy enough to give for on the run breakfasts.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.