4,585 sali recipes

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Savory bread machine loaf studded with crispy bacon and seasoned with green peppercorns, basil, and garlic. Whole wheat and applesauce keep it moist and hearty. Set it and forget it.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

The perfect new dish to make in your crockpot! It will add a succulent aroma to your kitchen and also feed your hunger.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Old-fashioned date and nut drop cookies spiced with cinnamon and cloves, made with egg yolks and buttermilk. A chewy, fruit-studded holiday cookie with a nostalgic name.

Entertain your family this Christmas with this exotic cake that's so easy to make, you can use your crockpot!

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Vegetarian baked ziti layered with creamy ricotta, melty mozzarella, and sharp parmesan in tangy tomato sauce. Simple Italian comfort food ready in an hour.

No-cholesterol chocolate cake gets its tender crumb from a surprising swap: cholesterol-free mayonnaise stands in for eggs and butter. One bowl, no creaming, deep cocoa flavor with a moist tight crumb.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.