3,814 sali recipes

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Cinnamon-spiced cranberry sauce made with whole cranberries, sugar and a cinnamon stick. Just four pantry ingredients and 20 minutes for a holiday side that beats anything in a can.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Lemon pressed cabbage is a quick Japanese-style pickle: savoy cabbage, cloud ear mushrooms, and thin lemon slices salted and weighted for an hour into a crunchy, refreshing side.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

Salmon fillets encrusted in shredded potato with onion and tarragon, pan-fried until golden and crispy. A simple, elegant fish dinner ready in 30 minutes.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.