8,494 sali recipes

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.

Rajma recipe with red kidney beans simmered in a spiced onion, tomato, and ginger masala with turmeric and garam masala. A hearty North Indian comfort dish, stovetop or pressure cooker.

Irish wheaten bread made with whole wheat flour, buttermilk, nutmeg, and orange zest. A no-yeast soda bread loaf with a tender crumb that comes together in minutes.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.