5,396 sante recipes

Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.

Sopa de ajo caldosa: a humble Spanish garlic soup with fried bread, eggs swirled into the broth, and a kick of red pepper. Just 7 pantry ingredients and 40 minutes.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Three pounds of shrimp broiled in garlic-lemon butter with a dusting of paprika. Serve with crusty French bread to soak up every drop of that buttery, garlicky pan sauce.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

This is a great chard recipe, with the onions, very yummy.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

Try this quick, easy and simple garlic sauteed rapini, a good way to use up your greens.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.