5,337 sali recipes

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Birds in the Nest cookies with brown sugar dough rolled in ground nuts and filled with jelly. A thumbprint cookie recipe passed down through generations of holiday baking.

Chicken sinigang with bone-in pieces sauteed with garlic and tomatoes, then simmered in a tangy tamarind broth with radish and mustard greens. Filipino comfort food in one pot.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Old-fashioned cut-out sugar cookies brushed with egg-white glaze and sprinkled with nuts or sugar. A versatile rolled cookie that goes thin and crisp or thick and soft to suit any occasion.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Vanilla brownies (blondies) made with butter, brown sugar, and vanilla extract with optional chocolate chips. Chewy, buttery bars baked in a sheet pan for easy slicing.

Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

Raw kibbee (kibbeh nayyeh) made with twice-ground lean beef, fine bulgur wheat, and cumin. Served on a platter with olive oil and pita bread. A classic Lebanese dish.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Silky sliced raw tuna dressed in a reduced orange juice glaze with green peppercorns, garnished with fresh orange sections and diced roma tomatoes. This elegant sashimi appetizer brings restaurant-quality flair to your table in 30 minutes.

Crumbed button mushrooms with garlic or tartare sauce.