4,118 sante recipes

Pumpkin bars built on a spice cake mix shortcut: a press-in crust topped with a pumpkin custard layer, finished with chopped pecans. Thirty-two festive holiday bars from one box of mix.

If you need to make a quick spaghetti sauce, then this recipe is for you! Goes well with any type of pasta your prefer.

Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Baked pumpkin custard with cinnamon-sugar topping, blended in minutes and baked in buttered pan. Sits between a side dish and dessert with a silky, pudding-like texture.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

Entertaining friends? Try this dip and they won't believe you made it!

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.

Rich, glossy chocolate mint sauce made in the microwave in just 15 minutes. Drizzle over ice cream, brownies, or cake for a cool minty finish.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.