10,000 sali recipes

Vincent Price's elegant take on kedgeree layers flaked salmon with rice pilaf, bechamel, and chopped egg, then bakes in a water bath. Serve with curry sauce for a British-Indian classic.

Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Lazy pigs in a blanket layers shredded cabbage, seasoned ground beef and rice, more cabbage, and tomato soup in a 9x13 casserole. All the flavor of stuffed cabbage rolls without the rolling.

Crispy pan-fried spaghetti fritters made with leftover pasta, eggs, Italian cheese, and herbs. The best way to transform last night's spaghetti into today's crunchy, golden snack.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

This tasty side dish can now be made with that new crockpot you've been dying to use!

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Grilled shrimp with roasted tomatillo salsa made from oven-charred tomatillos, poblano pepper, cilantro, and parsley. Smoky, tangy, and ready fast.

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

This scrumptious bread can be filled with fruit, meat or even cheese! The variety makes it a perfect dinner for a large family.