99 santa recipes

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.

Torrijas are Spain's beloved version of French toast: stale bread soaked in milk and cognac, dipped in egg, fried golden, and dusted with cinnamon sugar. A traditional Semana Santa treat ready in 30 minutes.

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

Cauliflower fried rice: riced cauliflower stir-fried with garlic, ginger, and onion, then seasoned with tamari. A quick, low-carb, paleo-friendly stand-in for takeout fried rice.

Sweet-and-salty Chex mix: chocolate cereal coated in crackly caramel, then piled with peanut butter cups, marshmallows, a triple chocolate drizzle, and flaky salt. A no-bake, gift-worthy snack.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Easy turkey sloppy joes with ground turkey, ketchup, Dijon mustard, and seasoned salt. A leaner, 30-minute weeknight dinner the whole family will love.

Golden millet porridge simmered with onions, carrots, squash, or parsnips and sea salt. A four-ingredient vegan whole grain breakfast with a creamy, slightly nutty texture that absorbs any vegetable you add.

Crispy oven-baked potatoes coated in crushed cornflakes, Parmesan, paprika, and garlic salt. A crunchy, golden side dish with no deep frying needed.

Classic French breakfast omelet with butter, eggs, a touch of cream, and seasoned salt. A fluffy 5-minute folded omelet ready for fillings or served plain over toast.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.