4,646 sald recipes

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Homemade whole wheat bagels using a bread machine for the dough. Boiled then baked for that chewy crust and dense interior with just 6 simple ingredients.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

A traditional Pennsylvania Dutch one-pot meal with ham, dried apples, and fluffy dumplings simmered together in a sweet-savory broth.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

These cookies go well with after dinner coffee or tea.

Homemade cinnamon bread with a soft, honey-sweetened yeast dough rolled with a thick cinnamon-sugar filling and shaped into S-coils in the pan. Makes 3 loaves or can be shaped into dinner rolls.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Fudgy no-bake cookies with cocoa, peanut butter, oats, and vanilla boiled on the stovetop and dropped onto wax paper. A classic chocolate oat cookie that sets in the fridge with zero oven time.

Traditional egg-enriched challah bread with a golden crust and soft, pillowy crumb. This from-scratch yeast dough recipe makes beautiful braided loaves topped with poppy or sesame seeds.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Boston cookies are an old-fashioned drop cookie with cinnamon, raisins and chopped walnuts in a simple butter-sugar base. Soft in the middle, lightly chewy at the edges, ready in 30 minutes.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.