5,261 sali recipes

Slow-braised pork shoulder shredded and piled into warm flour tortillas with fresh East L.A.-style guacamole, cilantro, onion, and a squeeze of lemon.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Flan cheesecake combines creamy cream cheese custard with a caramelized sugar topping, baked in a water bath and chilled overnight. A Mexican-inspired hybrid dessert that's rich, silky, and unforgettable.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Lebanese eggplant casserole layered with mushrooms, tomatoes, garlic, and basil, baked until bubbly. A vegan-friendly vegetable bake with Mediterranean flavor and a lightly thickened sauce.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Spicy cottage cheese veggie dip blends raisins, curry powder, chili and onion into a creamy chilled crudite dip. High-protein, low-fat and ready in 20 minutes. Curry-meets-sweet flavor that hooks dippers.

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Boiled shrimp marinated overnight in a fiery herb oil with hot sauce, Old Bay, garlic, basil, oregano, and thyme. A bold, zesty appetizer that feeds a crowd. Makes 25.

Party chicken casserole layered with crab meat, stuffing, and chicken breasts, topped with cream of mushroom soup and paprika. A retro crowd-pleaser baked low and slow.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.