10,000 sald recipes

Easy bread machine sourdough bread: six ingredients including an active sourdough starter plus commercial yeast for guaranteed rise. Tangy sourdough flavor without the multi-day proofing process.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Dutch pancake with just four ingredients: eggs, flour, milk, and salt. Bakes into a dramatic puffed shell and gets finished with powdered sugar and lemon.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

Apple blueberry pie pairs sliced apples with fresh blueberries in a cornstarch-thickened lemon-bright filling, baked under a flaky double crust until bubbling and golden.

Traditional Slovak pirohy (pierogi) with a tender egg dough boiled and bathed in browned butter. Choose from cottage cheese, dill potato, or sweet-savory cabbage filling.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.