10,000 sali recipes

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Hearty bran muffins made tender with yogurt and brown sugar, studded with your choice of berries, peaches, or raisins. A mix-and-match recipe you can customize with any flavored yogurt you've got.

If you love macaroni and cheese, then try this crockpot recipe that will have you licking your lips again and again.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Blend firm tofu with sugar, vanilla, and a squeeze of lemon for a silky dairy-free whipped topping. No cooking, no fuss, ready in 10 minutes flat. A quick vegan stand-in for whipped cream on pies, fruit, and beyond.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Baked eggplant strips smothered in a fiery Indonesian sambal of crushed tomatoes, garlic, onion and red chili peppers. Terong Balado is a bold, spicy vegetable dish that's naturally vegan.

Amy Scherber's bakery-quality pecan sticky buns. Soft yeasted dough with autolyse rest, caramel-pecan bottom, cinnamon swirl. The classic NYC bread shop sticky bun at home.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Noodles with mustard butter tosses hot egg noodles in a quick compound butter of Dijon, lemon juice, cayenne, and parsley. A 30-minute French-leaning pasta side or light supper.

Pepper-crusted stuffed flank steak filled with savory sauteed mushroom and onion stuffing, then grilled over hot coals for a smoky char and juicy medium-rare center.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.