8,881 sante recipes

Microwave steamed lobster cooked in salted lemon water in just 12 minutes. A fast, no-fuss method for whole live lobster with tender, sweet meat.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

A quick and delicious polenta recipe that's very easy to make and tastes great the next day! Best served with a bit of parmesan cheese.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Homemade garlic croutons baked from thick slices of stale French bread brushed with crushed garlic and olive oil. Large, golden, and crunchy with real garlic flavor in every bite.

Homemade apple fruit leather sweetened naturally, spiced with a pinch of cinnamon, dried slow in a low oven. A pantry snack with no added sugar or preservatives.

Simple fried turkey breast sliced thin, seasoned, and rolled in flour before deep frying until golden. Just four ingredients for crispy, juicy turkey cutlets that cook in minutes.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Apple pie topped with halved marshmallows that brown into golden, gooey peaks under a slow second bake. Tart apples, just sugar and nutmeg, no top crust. The midcentury trick that turns weeknight apple pie into something special.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.