3,932 sali recipes

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Stuffed pork loin chops with an apple, mushroom, and raisin bread crumb filling, browned and baked until tender. A cozy dinner for two, served with applesauce on the side.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Hungarian cheesecake with sieved cottage cheese, sour cream, and lemon zest in a homemade pastry crust, layered with pineapple and raisins. A European-style baked cheesecake.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

East Indian curry chicken from scratch, very mild.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.