5,213 sali recipes

Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.

Hawaiian-inspired apple pie poached in pineapple juice instead of baked. A no-bake filling in a pre-baked crust, topped with whipped cream and chopped macadamia nuts.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Vegan tofu nut patties with almond butter, walnuts, sunflower seeds, and millet. Hearty, nutty, and grilled or pan-fried to a golden crisp. Egg-free and packed with plant protein.

Microwave chili pie with ground beef, corn, tomatoes, cheddar cheese, olives, and crushed tortilla chips on top. A fast Tex-Mex casserole ready in about 15 minutes.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Maple apple pie with a buttered pecan layer between the filling and top crust. Real maple syrup replaces granulated sugar for a rich, caramelized New England-style pie.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Beef chuck chili with Tabasco, green chiles, cumin, and chili powder simmered for 90 minutes. A no-bean, no-tomato Texas red from the family behind the famous hot sauce.

Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.

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.

Uses leftover slow cooked brisket to make the sloppy joes.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.