10,000 sali recipes

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Grand Ghirardelli fudge cake: a deeply chocolate two-layer cake made with premium cocoa for fudgy crumb and rich flavor. Bakery-quality chocolate cake from your home oven.

Give your soup a tasty barbecue flavor with this easy to follow recipe that calls for great northern beans and short ribs.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Steamed cranberry pudding with molasses and a warm vanilla butter sauce. A dense, tart-sweet holiday dessert with jewel-red cranberry halves throughout, steamed for 90 minutes in a mold.

Irish cream bread machine bread is a hearty, low-fat oat loaf sweetened with honey and a splash of Irish cream liqueur. Dump-and-press recipe that bakes into a tight, tender crumb. Toast slices for breakfast with butter and jam.

If you're looking for a healthier version of tomato sauce try this easy-to-make recipe that's perfect with any pasta dish.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Creamy dairy-free yogurt sauce blended from soft tofu, lemon, and Dijon mustard in just 5 minutes. Drizzle it on falafel, toss it with grain bowls, or use it as a tangy veggie dip.

Espresso-braised onions caramelize sliced onions in butter and sugar, then reduce with brewed espresso and chicken stock for a deep, bittersweet onion side dish or steak topping.