8,684 sali recipes

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Creamy slow cooker cannellini beans with sage and garlic, finished with a drizzle of olive oil. Just 5 ingredients for a Tuscan-inspired side or meatless main.

The rich taste of this pesto sauce made of pine nuts and basil goes great with pasta and any type of meat.

Creamy farina porridge with chopped dates, vanilla, and cinnamon made with skim milk. A warm, naturally sweetened breakfast that's diabetic-friendly and ready in under 10 minutes.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Kurkkusalaatti is the classic Finnish cucumber salad with sour cream, fresh dill, and a touch of vinegar. Salt-pulled cucumbers stay crunchy, never watery. Pure Nordic summer on a plate.

An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe

Easy homemade barbecue sauce with ketchup, onions, butter, paprika, and a finishing splash of lemon juice and Worcestershire. The 15-minute pantry-staple sauce that beats anything in a bottle.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.