5,303 sante recipes

Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Granny cake is a no-fuss pineapple sheet cake with a brown sugar nut topping baked on, then soaked with a hot vanilla milk glaze. A vintage dump-and-stir recipe with no butter in the batter.

Orange corn muffins with fresh orange zest for a bright citrus twist on classic cornbread. Light, tender muffins that bake up golden in under 15 minutes.

One bowl chocolate fudge made in the microwave with just semi-sweet chocolate, sweetened condensed milk, vanilla, and walnuts. Five ingredients, no candy thermometer, no stovetop.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.