5,406 sald recipes

Lickety-Split Cocoa Cake: a one-bowl, eggless, dairy-free chocolate cake mixed with water, oil, and a splash of vinegar. The original Depression-era "crazy cake" that bakes up tender every time.

Gold Room scones with honey-brushed golden tops, plump raisins, and a tender egg-rich crumb. Tearoom-style drop scones served warm with butter, jam, and whipped cream.

Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.

Christmas cookie slices are old-fashioned icebox cookies: vanilla shortbread dough rolled into logs, chilled, sliced thin, and baked into crisp golden rounds. Make ahead and ready to slice for holiday baking.

Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Fettuccine layered with sharp cheddar and sautéed onions bakes in a creamy egg custard speckled with paprika for a simple two-serving pasta bake.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Herbed biscuit egg bake lines a pan with a thyme-rosemary biscuit crust, then fills with eggs, sauteed onion, broccoli, and sharp cheddar. Brunch quiche-meets-biscuit casserole baked golden in 40 minutes.

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Homemade onion Parmesan bread rolled jelly-roll style with a sauteed onion, Parmesan cheese, and poppy seed filling. A soft yeast bread with savory swirls in every slice.