8,684 sali recipes

Best lemon meringue pie cooks a clear cornstarch curd with fresh lemon juice and zest, then crowns with vanilla-scented French meringue spread peak-style across the warm filling. The reliable home version.

Try this quick and tasty dish that curries your corn and zucchini in a hurry!

Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Frijoles de olla are traditional Mexican pot-cooked beans simmered slowly with onion, lard, and epazote. Soupy, soulful, and the foundation of countless Mexican meals from refried beans to soups.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Honey and lemon glaze with crushed pickling spices for ham, poultry, or pork roasts. Four ingredients, 15 minutes, and a sweet-tart-spicy coating that caramelizes beautifully.

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.