10,000 sald recipes

Crazy chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda create the lift in this one-bowl Depression-era recipe that bakes up surprisingly moist and rich.

Classic creamy potato salad with hard-boiled eggs, scallions, garlic powder, onion salt, and mayonnaise. A simple, old-school potato salad that rests 2 hours for the best flavor.

Slow-cooker chicken Reuben casserole layers tender chicken breasts with tangy sauerkraut, Russian dressing, mustard, and melted Swiss cheese. A dump-and-go crockpot dinner with all the flavor of a deli Reuben.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Easy peppermint fudge squares made with chocolate chips, miniature marshmallows and mint extract on an evaporated milk base. No candy thermometer needed; ready to chill in 30 minutes. Yields 2 pounds of fudge.

Thai cucumber salad (ajad) with quick sweet-vinegar dressing, paper-thin onion, fresh red chile, and crunchy roasted peanuts. The classic 10-minute side for satay and grilled meats.

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

Homemade pickled jalapenos canned in a vinegar-water brine with garlic, pickling salt, and a touch of sugar. Whole or quartered peppers processed in a boiling water bath for shelf-stable storage all year.

Pork chops over easy slow-cooks dredged and browned chops in chicken and rice soup until fork-tender. A set-and-forget weeknight dinner ready when you walk in the door.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Traditional Ukrainian kutia made with slow-cooked wheat berries, ground poppy seeds, honey, walnuts, and raisins. The first dish of the 12-course Sviata Vechera Christmas Eve supper.

Peaches and cream omelet: a sweet breakfast omelet with cream cheese and heavy cream folded around stewed peaches. Brunch for four in 20 minutes, low-carb and rich.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Nova Scotia dressing made with mashed potatoes, breadcrumbs, onion, and poultry seasoning. The Maritime classic that pairs with roast chicken or turkey.