10,000 sali recipes

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.

Blueberry coffee cake with cinnamon streusel: a tender butter cake studded with juicy blueberries and crowned with a buttery cinnamon-sugar crumble. The brunch staple that disappears off every plate.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Salmon loaf supreme: canned salmon baked into a tender, cheesy loaf rich with sour cream and cheddar, brightened by lemon and a hit of horseradish. A one-bowl pantry dinner ready with almost no fuss.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Easy multigrain bread machine recipe with bread flour, multigrain cereal, honey and active dry yeast. Set it and forget it: tender crumb, hearty grain texture, lightly sweet from honey.

High-heat roast flank steak with garlic-oil marinade, portobello mushrooms, and baked potatoes cooked simultaneously on two oven racks. A complete three-component dinner from one oven.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Old-fashioned chocolate cake with deep cocoa flavor and tender, moist crumb from buttermilk and boiling water. This vintage one-bowl recipe bakes into pure chocolate nostalgia.

Crispy battered chicken strips with a tangy lemon sauce, tossed with colorful bell peppers. This Chinese-style deep fried lemon chicken is ready in one hour and rivals your favorite takeout.