10,000 sald recipes

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

Butterfly shrimp wrapped with bacon, dipped in egg, and pan-fried golden, served on stir-fried onions and finished with a tangy ketchup-garlic sweet-and-sour sauce. A retro Chinese-American classic.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Pounded round steak seasoned with dry mustard and Worcestershire, then braised until melt-in-your-mouth tender and topped with savory mushrooms. A classic crowd-sized dinner that feeds 10 with minimal prep.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

These creamy and limy ice-cream sandwiches are great treats at a hot summer day. The buttery and crispy cookies are delicious with the lime ice-cream. You will love these sandwiches on both the looking and the taste.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Diced chicken and cabbage get a fast flash-fry, then tossed with crushed peanuts, fresh chilies, and fermented chili bean curd for a fiery, nutty stir-fry that rivals your favorite Kung Pao.

Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.

This bread is a great way to get healthy veggies into your kids! Spread with light cream cheese for a delicious treat! Makes 2 loaves.

These succulent pork chops are easy to make with this simple crockpot recipe that will find its place in your cookbook.

Turn the barbecue off and try this dish that's perfect for a family dinner!