5,261 sali recipes

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.

Calamari with radicchio, almost perfect couple, I like garlic, so always more garlic, so great!

Gourmet seasoning salt blends salt with dry mustard, oregano, marjoram, thyme, curry powder, garlic, celery seed, and dill. An all-purpose herb salt for everyday cooking.

Jamaican-spiced burgers with allspice, curry powder, cayenne, and thyme mixed right into the beef. Bold Caribbean flavor on the grill in under 25 minutes.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Easy crustless tomato cheese quiche with bacon, sharp cheddar, and basil. Bisquick forms its own crust as it bakes, so no pastry rolling required.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.

Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.