8,494 sali recipes

A warming Korean-inspired broth with ginseng root, garlic shoots, soy sauce, and toasty sesame oil. Just pour boiling water over the seasonings for an earthy, restorative sipping soup ready in 10 minutes.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

A quick vegetarian linguine in a simple stewed-tomato sauce with basil, garlic, and a kick of red pepper flakes. Pantry-friendly and on the table in about 15 minutes for an easy weeknight dinner.

Baked Vidalia onions braised in dry Riesling and topped with buttered breadcrumbs and Parmesan. A simple, elegant side dish that turns sweet Georgia onions golden and tender in under an hour.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

No-bake chocolate cream cheese candies studded with miniature marshmallows and rolled in shredded coconut. Retro confection ready in 2 hours for holiday platters.

Twice-baked sweet potatoes mashed with roasted garlic and sour cream. Just 6 simple ingredients for a savory side dish that brings out the natural sweetness of roasted yams.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Lemon macadamia cookies with cream cheese in the dough for a soft, cakey texture and bright citrus flavor. Buttery macadamia nuts in every bite. Low and slow baking keeps them tender.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.