4,585 sali recipes

Sauteed shrimp with ancho chiles and 25 cloves of garlic in olive oil, finished with lime juice and fish stock. A bold, smoky 20-minute shrimp dinner served over rice.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.

Pasulj: Balkan white bean and kielbasa soup thickened with a paprika-oil roux (zaprška). Slow-simmered with onion, garlic, and smoked sausage. A Serbian, Croatian, and Bosnian comfort classic.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

Adorable hand-shaped chocolate X and O cookies made with cocoa and decorated with icing. A fun Valentine's Day baking project for kids that yields 5 dozen hugs and kisses.

Slow-baked chickpeas in tomato sauce with bacon, molasses, brown sugar, and dry mustard. A hearty from-scratch baked bean recipe using garbanzo beans instead of navy beans.

Pressure cooker sweet potato soup with grated apples, celery, onions, and orange zest in chicken broth. A chunky-smooth soup done in just 4 minutes under pressure.

The legendary world's largest apple pie recipe: 320 bushels of apples, 1400 pounds of sugar, and 352 pounds of flour baked in an 18-foot cinder block oven. Feeds 15,000 hungry folks!

Hearty oatmeal bran bread with whole wheat flour, wheat germ, soy flour, and molasses. A nutritious yeast bread packed with fiber and whole grains, makes two loaves.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Hearty pecan oat quick bread with brown sugar, mace, and nutmeg baked in cans for a rustic round loaf. A simple stir-together batter that slices beautifully after an overnight rest.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.