5,337 sali recipes

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.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

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.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Irish buttermilk bannock studded with raisins, leavened with baking soda and baking powder. A no-yeast soda bread with a tender crumb and traditional cross-scored top.

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.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Fettuccine Alfredo with butter, cream, and Parmesan tossed into a silky sauce in 20 minutes. A splash of Romano adds sharpness to the classic.

Diabetic devil's food cake, a reduced-sugar chocolate cake with bloomed cocoa, egg substitute, and added sweetener for rich chocolate flavor without the sugar overload.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

Classic Italian carbonara with pancetta, eggs, Parmigiano-Reggiano, and Pecorino Romano tossed with hot pasta. The residual heat creates a silky, creamy sauce with no cream added.

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

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