2,207 samli recipes

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.

Pflaumenkuchen: traditional German plum cake on a buttery shortbread base with quartered Italian prune plums and peach jam glaze. Late summer pastry heaven.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Feel the heat of the volcano with this spicy sauce made with habanero peppers, dijon mustard and turmeric.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

If you're looking to make something quick, this succulent dish will satisfy your hunger in no time! But it will have you wanting seconds.