3,814 sali recipes

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Homemade egg noodles for soup made with just eggs, flour, and salt. Kneaded, rested, rolled thin, and cut into strips. A three-ingredient old-world noodle recipe.

Crisp-fried pasta nibbles boiled until almost tender, then deep fried until golden and crunchy. Sprinkled with garlic salt for an addictive party snack.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.

Homemade apple fruit leather sweetened naturally, spiced with a pinch of cinnamon, dried slow in a low oven. A pantry snack with no added sugar or preservatives.

Bread machine pizza dough with five ingredients: flour, water, yeast, olive oil, and salt. The machine handles the kneading and rise, leaving you with a stretchy, chewy crust ready to top however you like.

Fried cornmeal mush with tomato gravy, sliced from a chilled loaf and pan-fried until golden and crispy. A classic Southern breakfast served with maple syrup or savory tomato gravy.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Plum relish slow-cooks plums with apples, onions, vinegar, brown sugar, ginger, and cloves into a thick sweet-spicy condiment. Big-batch chutney for cheese boards and roasts.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.