5,396 sante recipes

Filled tortillas are make-ahead pinwheel appetizers, flour tortillas spread with spiced cream cheese, jalapenos and black olives, then rolled, chilled and sliced into bite-size rounds. Crowd-pleasing party finger food.

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Pickled sweet green tomatoes turn end-of-season fruit into spiced jewel-toned slices. Brown sugar, vinegar, and a spice bag of mustard seed, allspice, celery seed, and cloves give them a sweet-tart bite for canning.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Avgolemono, classic Greek chicken lemon soup with rice and a silky egg-lemon liaison. Just 5 ingredients for a bright, velvety soup with tangy citrus warmth.

Japanese pork ramen stir-fry: pork-flavored ramen noodles tossed with pan-fried pork and Japanese mixed vegetables in a soy-spiked pan sauce. Pantry weeknight meal in 25 minutes.

Mediterranean beef and okra stew: chuck simmered in a Dutch oven with onion, garlic paste, tomatoes, and whole okra pods. A rustic Balkan-style braise that cooks unattended.