10,000 sali recipes

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Homemade pizza dough made from scratch with yeast, rolled thin, and baked crisp with pizza sauce, mozzarella, and oregano. An Italian-American classic that's simple enough for any weeknight.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

It is so quick and easy to make your own bisquick mix, the time you run to the store is longer than the time you spend on making this recipe. Easy to store and ready to use.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Macaroni and cheese with cheddar crumbs builds a classic mustard-spiked cheddar bechamel over elbows, then crowns it with buttered fresh breadcrumbs and more cheddar before baking.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Warm brown rice breakfast cereal simmered with chopped prunes, cinnamon, and a pat of butter. Low-fat, naturally sweet, and ready to top with milk, honey, or fresh fruit.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Johnny cake muffins with equal parts cornmeal and flour, a touch of sugar, and plenty of baking powder for a tall rise. A New England classic baked in muffin form.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

Let your bread machine do the heavy lifting for this golden, egg-rich challah. Simple ingredients, a gorgeous braid, and an egg wash finish make this the easiest way to get bakery-quality Shabbat bread at home.

Chinese Chews are old-fashioned date and nut bar cookies baked low and slow, then cut into squares and rolled in granulated sugar. Chewy, dense, and butter-free.