10,000 sali recipes

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Herb bread machine recipe loaded with marjoram, basil, thyme, and dill for a fragrant, tender loaf with subtle buttermilk tang. Simple dump-and-go baking.

If you don't trust the oven, then use the crockpot to make this succulent dish which is perfect for the Thanksgiving holidays!

Creamy cabbage soup: shredded cabbage simmered low in butter and whole milk until silky, finished with hot smoked sausage. A rib-sticking Eastern European-style soup with just six ingredients.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.

Ground beef or turkey with onion, bell pepper, tomatoes, and rice baked into a chili-spiced casserole. A simple one-dish weeknight dinner with pantry staples you probably already have.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Mustard-rubbed pork chops baked over sliced apples and onions with honey and caraway seeds. One dish, minimal prep, and the oven does all the heavy lifting for a cozy weeknight meal.