10,000 sald recipes

Try this scrumptious cake recipe when you have company to come over, definitely will impress everyone!

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Sauerkraut salad with blue grapes, ham, and a creamy yogurt-honey dressing. A tangy German-inspired no-cook salad that's ready in 20 minutes.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Holderkuechle are traditional German elderberry blossom fritters dipped in pancake batter and deep-fried until golden, then dusted with sugar. A seasonal springtime treat made with foraged elderflowers.

Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Homemade flour tortillas with just 5 ingredients (flour, salt, baking powder, shortening, hot water). Granny's traditional Mexican recipe with the secret puff-up technique for soft, fluffy tortillas.

Rich chicken and linguica gumbo built on a nut-brown roux with the holy trinity, fried chicken, and smoky sausage simmered in chicken stock. Ladle over rice for a Cajun feast.

Crisp, cloud-light meringue cookies loaded with chocolate chips and walnuts. Pop them in a hot oven, turn it off, and walk away. They bake themselves overnight.

Sweet refrigerator pickles ready in 24 hours, with crisp cucumbers, sliced onions, garlic, celery seed, and mustard seed in a sweet vinegar brine. No canning required, keeps two months chilled.

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing recipe

Buttery carrot souffle pureed until silky and baked with a crunchy brown sugar corn flake topping. Sweet, savory, and the side dish everyone fights over at holiday dinners.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.