10,000 sali recipes

Italian-style sauteed spinach with olive oil, garlic, lemon juice, and a pinch of sugar. A simple side dish cooked in the water clinging to the leaves, with optional Parmesan.

Natilla creme, a traditional Latin American egg custard made with scalded milk, flour, and folded egg whites. Topped with nutmeg or served chilled over guava slices.

Traditional Irish soda bread with just flour, buttermilk, baking soda, and salt. A 4-ingredient yeast-free loaf ready to bake in 5 minutes flat.

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Dutch poffertjes-style doughnuts made with a quick choux-style dough and fried into puffy, golden-brown bites with a crisp shell and tender, custardy center. A simple homemade Holland-inspired treat.

A simply seasoned sweet and sour refreshing cucumber salad.

Learn how to make pita bread with this basic pita recipe. Fragrant homemade pita is obviously superior to store-bought pita and is quite thrilling to watch bake.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

Fruit custard pie pours a silky scalded-milk custard into a pastry shell, then tops it with fresh berries that sink and bake into pockets of jammy fruit. A simple British-style dessert with six pantry ingredients.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Classic New York style bagels from a lean, eggless dough: kneaded, risen, hand-shaped, boiled for that signature chew, then baked with your choice of poppy, sesame or garlic. Authentic, dense and properly chewy.

King Arthur pizza dough recipe yields crackling-crisp crust with a chewy middle. Classic hand-kneaded yeast dough for homemade pizza night, makes three to four 12-inch pies.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

Kosh tili are Central Asian fried dough twists (also called bow ties or angel wings) made with yogurt and eggs, deep-fried until puffed, and dusted with powdered sugar.