10,000 sali recipes

Fall apart tender beef short ribs with vegetables au jus.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Citrus curried cashews toss raw cashews with lemon juice, warm curry powder, and kosher salt, then slow-roast to crisp. A salty-tart, spice-dusted cocktail nut for holiday parties and DIY gifting.

No-fail bagels boil shaped dough rings in water before baking on cornmeal-dusted pans, yielding the chewy interior, glossy crust and dense crumb of a true New York-style bagel.

Bread machine pizza crust using the basic dough cycle with bread flour, yeast, and oil. Makes four individual thin-crust pizzas baked at high heat until crisp and bubbly.

Become an Italian and a crockpot chef with this easy to follow recipe that creates a tantalizing dish you will remember.

Ann's ruby chicken: slow cooker chicken in a deep ruby cranberry-orange sauce with pumpkin pie spice. The set-it-and-forget-it Thanksgiving-friendly main dish that cooks while you're at work.

Vintage baked tuna in a buttery rice mold topped with egg-enriched white sauce and a dusting of paprika. A retro one-dish dinner that feeds 8 from simple pantry ingredients.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Peanut crispies with oats, corn flakes, brown sugar, and salted peanuts rolled into balls and baked until golden. Crunchy, nutty cookies with satisfying texture.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Pan-seared salmon with orange juice and herbs, served over red potatoes, carrots, and broccoli. A complete one-pan dinner ready in 50 minutes.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Pisnyi borsch is a meatless Ukrainian beet soup with dried boletus mushrooms, beet kvas, root vegetables, and fresh dill. A clear, jewel-toned broth served over vushka dumplings for a traditional Lenten meal.

A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.