5,406 sald recipes

Turnips simmered in salt pork broth, half pureed and half cubed, thickened with a stream of cornmeal and finished with a touch of cream. A rustic, old-fashioned soup with deep, porky flavor.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

A simple but scrumptious dish that is made with chicken, shrimp and fettuccine pasta.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

Lots of apples and nuts make a filling rich snacking cake.

A succulent and savory beef stew that your family won't believe you made in the crockpot!

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Lorraine's red stew fish: West African style fish stew with onions, tomatoes, and jalapeños ground into a deep red sauce, thickened with cornstarch and finished with butter. Spoon over rice or fufu.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Golden fried Italian dough diamonds studded with raisins and anise seeds, drizzled in hot honey and lemon. A traditional sweet treat for holidays, festivals, and Sunday gatherings.

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.