10,000 sali recipes

Blaeberry singin-hinnies are traditional Northumbrian griddle scones studded with blueberries and made with buttermilk. Golden, buttery, and cooked on a hot griddle instead of baked.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

New England clam chowder with rendered salt pork, golden onions, tender potatoes, and fresh chopped clams in a milk broth. Old-school chowder, no flour thickener.

Buttermilk-soaked oven-baked chicken coated in seasoned flour with paprika and black pepper. Crispy baked chicken that starts high-heat and finishes golden without frying.

Whole mushrooms dipped in seasoned egg and coated in sesame seeds, then baked until golden and crunchy. A simple, nutty appetizer with just five ingredients.

Chewy popcorn balls loaded with peanuts and colorful gumdrops, held together with gooey melted marshmallows. A retro party treat.

Sopa de ajo al horno is a Spanish baked garlic soup with crusty bread cubes, red pepper flakes, and eggs poached in the broth. Castilian peasant comfort food, ready in 35 minutes.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Rustic wholemeal scones sweetened with honey and ready in 25 minutes. Just 6 ingredients, no mixer needed. Split them warm and slather with butter and jam.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Sopa de ajo caldosa: a humble Spanish garlic soup with fried bread, eggs swirled into the broth, and a kick of red pepper. Just 7 pantry ingredients and 40 minutes.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Traditional Native American oyster soup thickened with cornmeal and enriched with butter and milk. A simple, briny chowder inspired by Northeast coastal tribes with just 5 ingredients.

Your basic burger recipe with ground beef, onion powder, salt, and pepper. The secret is a light touch when mixing and shaping. Overworked meat makes tough, dense patties.