3,913 sald recipes

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Microwave cod fillets with a cool, creamy cucumber dill yogurt sauce. Lean, light, and on the table in 20 minutes with just 7 ingredients. A quick healthy fish dinner for busy weeknights.

Salsa de albañil, or Bricklayer's Salsa, is a chunky Mexican tomatillo salsa with roasted tomatillos, cilantro, onion, and garlic. Pounded in a mortar for rustic texture. Ready in 10 minutes flat.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

A bread machine spelt bread combining spelt flour with white bread flour for a mild, nutty loaf with more character than white bread. Just 6 simple ingredients and your bread machine does the work.

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.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Vegan Amaretto coconut bread with silken tofu, coconut milk, and unsweetened coconut flakes. No eggs, no dairy, and toasted slices with your morning coffee are genuinely something.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.

A delicious salad that's made with roasted chestnuts and plain yogurt.

Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.