3,931 sali recipes

A lattice-topped mincemeat tart for Christmas: spiced fruit mincemeat baked in a crisp butter-and-lard shortcrust under a delicate woven lattice, dusted with icing sugar. One big tart instead of fiddly individual pies.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Leek salad with pineapple and apple in a creamy sour cream and mayonnaise dressing, finished with fresh parsley. A quick no-cook side salad ready in 25 minutes.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

Spiced sweet and sour pickled carrots canned in a vinegar-sugar syrup with mixed pickling spices. Old-fashioned pantry preserves that brighten up any cold meat or cheese plate.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.