5,337 sali recipes

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Old-fashioned chocolate buttermilk cake made with lard for an impossibly tender crumb, topped with glossy fudge frosting. A vintage recipe your great-grandma would recognize.

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

Grilled albacore tuna steaks with melted cheddar on toasted ciabatta, topped with peppery arugula and sweet pickle mayo. A restaurant-quality sandwich in 20 minutes.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Spaghetti aglio e olio with a twist: 12 cloves of garlic (half sliced golden, half raw and minced) tossed with olive oil, chicken broth, and parsley. Bold and simple.

Spicy Mexican-style bean soup with bacon, jalapenos, red bell peppers, fresh tomatoes, V8 juice, cumin, and chili powder. A hearty, smoky bean soup that simmers low and slow.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

A hearty vegan nut roast packed with walnuts, mushrooms, sunflower seeds, and whole wheat breadcrumbs, served with a creamy oat and yeast extract gravy. The plant-based Sunday roast you've been looking for.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Rosie's Pizza Dough uses durum semolina flour and a food processor to make 8 individual crusts with a chewy, pizzeria-style texture. Includes a quick herb tomato sauce.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.