5,337 sali recipes

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.

Maple walnut squares with a brown sugar shortbread crust topped with a chewy maple syrup filling and chopped walnuts. A New England take on the classic pecan pie bar.

Methi gobi: a Punjabi dry curry of cauliflower simmered with fresh fenugreek leaves, green garlic, ginger, tomato, cumin, coriander, and turmeric in ghee. Vegetarian, naturally gluten-free, deeply aromatic.

Family physician Dr. Lisa Vincent loves servings up this healthy and delicious soup recipe to her family. Adding a dollop of low-fat yogurt at the end not only helps cool the soup down, but also makes it creamy and delicious.

Sour cream coffee cake is a tender, moist brunch cake with a cinnamon-walnut sugar topping layered both through the middle and on top. Sour cream keeps the crumb soft and fine, with a gentle tang.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

Some leftover ham or turkey and roasted tomato are mixed with some olives, basil and cooked pasta, tons of flavor.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.