10,000 sali recipes

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

An easier bread maker bagel recipe; use your bread machine to learn how to make bagels; fresh, warm, soft, and chewy.

Toad in the hole, the British pub classic. Browned sausages baked into puffy, golden Yorkshire pudding batter for a crackly-edged Sunday supper. Served with Dijon mustard.

Turnips simmered in salt pork broth, half pureed and half cubed, thickened with a stream of cornmeal and finished with a touch of cream. A rustic, old-fashioned soup with deep, porky flavor.

This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.

Homemade barbecue sauce with tomato juice, vinegar, Worcestershire, dry mustard, paprika, and cayenne. Simmers in 15 minutes. Enough to coat 3 pounds of ribs. A family original.

Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.

Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.

Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.