5,395 sante recipes

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Broccoli boiled with whole garlic cloves in red wine vinegar and olive oil, then chilled overnight. A cold marinated broccoli side dish with bold garlic flavor.

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Passover bagels made with matzo meal instead of flour, using a choux-style dough of boiled water, oil, and eggs. Kosher for Pesach and surprisingly chewy inside with a crisp crust.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.