4,674 sante recipes

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Homemade Grape-Nuts cereal from scratch using whole wheat flour, brown sugar, buttermilk, and maple flavoring. Bake, crumble, and dry for crunchy, nutty cereal you control.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Sam's pizza ABM uses your bread machine to mix and rise a whole-wheat-and-cornmeal pizza dough. Roll, top with sauce and mozzarella, and bake into a crispy 14-inch pie at 475F.

Chocolity Poppers are chocolate marshmallow popcorn bars loaded with salted peanuts, baked until chewy. A sticky, crunchy, no-fuss treat that kids and adults demolish equally fast.

Slow cooker baked beans with navy beans, salt pork, molasses, and brown sugar. Cooked low and slow for up to 14 hours, these old-fashioned crockpot beans are thick, smoky, and deeply sweet.