5,472 sald recipes

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Diabetic-friendly salmon patties built from canned pink salmon, cracker crumbs, celery, and onion. Low-sugar, no breading, ready on toasted buns in under 30 minutes.

Try something new for dinner with this savory dish that will create a succulent aroma in your kitchen.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Melon, hearts of palm, and prosciutto salad on mesclun greens with red-wine vinaigrette. An elegant Italian-inspired starter with sweet cantaloupe, salty prosciutto, and tender palm hearts.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Korean cucumber salad (Oi Namul) with sesame oil, garlic, and a kick of cayenne. A crunchy, nutty banchan side dish that's ready in 45 minutes with no cooking required.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.