5,303 sante recipes

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Lollipop sugar cookies on sticks, a kid-friendly baking project with paintable egg yolk designs or pressed-in decorations. Fun party cookies that bake in under 10 minutes.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Finnish-style rye bread made in the bread machine with whole-wheat and rye flour, yeast, and a touch of sugar or honey. Dense, nutty, hands-off loaf on the white bread cycle.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.

Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Kashmiri spinach (haak) with asafetida, turmeric, cayenne, and a homemade garam masala of black cumin, cardamom, cloves, nutmeg, and cinnamon. A deeply spiced, vegan North Indian side dish.

A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Create a new tasty side dish today with this simple recipe that uses mixed herbs and cream of chicken soup.