8,494 sali recipes

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Chocolate peanut butter shortbread baked in a tart pan with a cocoa crust, creamy peanut butter filling, and a chocolate Kiss topped with a whole peanut on every wedge.

Fudgy chocolate chip cookies with melted chocolate in the dough plus extra chips and walnuts throughout. A quick-soured milk trick adds tang and tenderness to a dense, brownie-like cookie.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

Chocolate thumbprint cookies rolled in powdered sugar with a rich chocolate ganache filling. Brown sugar shortbread base with chopped chocolate chips baked into the dough.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Chewy oatmeal cookies loaded with carob chips and walnuts, made with whole wheat flour, egg replacer, and rice milk. A hearty, egg-free cookie that's crunchy on the edges and soft in the middle.

Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Smoky South American BBQ sauce with tomato puree, red wine vinegar, dark brown sugar, and crushed chili peppers. A bold basting sauce for spareribs, beef, or grilled chicken.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.