4,646 sald recipes

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Whole wheat pecan bread for the bread machine with toasted pecans, whole wheat flour, milk, and corn oil. A hearty nut-studded loaf with deep, toasty flavor.

If you're constantly on the go, this quick and scrumptious lunch is perfect for your lifestyle.

This is a very good sidedish, and a accompaniment with meat dish.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Mashed bananas and fresh mango puree make this tropical quick bread impossibly moist. Studded with golden raisins and walnuts, spiced with cinnamon and nutmeg, this recipe makes two golden loaves.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

New England baked beans from dried navy beans, slow-cooked with smoked ham, maple syrup, brown sugar, and dry mustard. The all-day crock pot cook builds deep, sweet-smoky flavor no canned beans can touch.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Rattlesnake and beans simmered with ground beef, pinto beans, stewed tomatoes, jalapenos, and garlic. A Southwestern cowboy chili with bragging rights, ready in under 30 minutes.

One-pan chicken with Italian sausage and potatoes baked together with oregano, paprika, and garlic salt. The sausage fat bastes the chicken while crisping the potatoes for an effortless rustic Italian sheet pan dinner.

Sweet potatoes and black beans are full of fiber and other nutrition, in this recipe we use both of them to make a scrumptious dish.

You will be wondering what's the secret to this decadent and delicious pecan pie.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.