4,645 sald recipes

Bangus sinigang brings together milkfish, tart tamarind broth, ripe tomatoes, banana heart, and fresh greens in a classic Filipino sour soup that's on the table in 40 minutes.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Chewy date and nut bar cookies with a crisp edge, baked thin on a sheet pan and dusted with powdered sugar. Simple, old-fashioned, and only 6 ingredients.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

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.

Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.

Bread machine cornmeal bread that bakes up high and golden with a sturdy crumb. Yellow cornmeal, bread flour, and an egg give the loaf a tender bite with subtle corn sweetness.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

Asparagus and ricotta pasta tossed in a silky sauce made with parmesan and pasta cooking water. Fresh basil and black pepper keep it bright and light.

Montessori muffins made with whole wheat flour, molasses, and chopped prunes. No refined sugar, just earthy sweetness from molasses and fruit. A wholesome, kid-friendly muffin with real ingredients.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Pasta alla carrettiera is a no-cook Italian sauce of raw tomato, garlic, fresh basil, and red pepper flakes pounded into a rough paste with olive oil, then tossed with hot spaghetti. Bright, raw, summer-perfect.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Quick sourdough cinnamon rolls leavened with baking powder and soda instead of yeast, so they go from starter to oven in 45 minutes. Sticky brown sugar caramel topping and a tangy sourdough crumb make these worth the discard.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.