5,406 sald recipes

Kosh tili are Central Asian fried dough twists (also called bow ties or angel wings) made with yogurt and eggs, deep-fried until puffed, and dusted with powdered sugar.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Cinnamon-spiced cranberry sauce made with whole cranberries, sugar and a cinnamon stick. Just four pantry ingredients and 20 minutes for a holiday side that beats anything in a can.

Nutritional yeast Parmesan: a 3-ingredient vegan cheese substitute made from nutritional yeast, sesame seeds, and salt. The dairy-free swap that nails the savory umami of real Parmesan.

Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Italian-style sauteed spinach with olive oil, garlic, lemon juice, and a pinch of sugar. A simple side dish cooked in the water clinging to the leaves, with optional Parmesan.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Layers of chopped ham and tart green apples seasoned with sage, topped with buttery mashed potatoes and baked until the peaks turn golden brown. A hearty savory-sweet casserole that feeds six.

Make your own bread, you will love the aroma that fills up your entire house during the baking. The bread is delicious and hearty, an ideal breakfast loaf.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Apple cinnamon cake loaded with 6 fresh apples and chopped almonds in an oil-based batter with a full tablespoon of cinnamon. Dense, moist, and best served warm with whipped cream or ice cream.