5,396 sante recipes

Pork chops seared then simmered in a roasted poblano-cilantro sauce spiked with cumin and coriander. A fast, Southwest-style skillet dinner with mild smoky chile heat, on the table in about 20 minutes.

Chinese beef and green pepper stir-fry with a soy-wine marinade and thin cornstarch gravy. Thinly sliced round steak wok-fried in under 10 minutes.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Seared tuna on leaf lettuce: quickly seared tuna over dressed greens with a warm pineapple-ginger-jalapeño salsa, finished with sizzled scallions in smoking olive oil. A restaurant-caliber composed salad for summer entertaining.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

Layered noodle casserole with ground beef, tomato sauce, and a triple-cheese filling of cream cheese, sour cream, and cottage cheese. Old-school comfort food.

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

Salisbury steak shapes ground beef patties with onion, cracker crumbs, horseradish, and garlic, then pan-sears them and finishes with mushroom gravy. A 25-minute weeknight diner classic.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Sole fillets wrapped around tender carrot strips and topped with buttery herb stuffing, baked until flaky. An elegant fish dinner that looks fancy but takes under 40 minutes.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Creamy chicken salad with sweet pickle, onion, and mayonnaise blended in a food processor for a smooth sandwich-style spread. The 5-minute lunch fix that makes the most of leftover chicken breast.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.