4,118 sante recipes

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Caramel cinnamon muffins baked over butter and brown sugar that melts into a sticky, caramel-like bottom. Flip them out warm for a gooey, cinnamon-spiced breakfast treat.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Old-fashioned Omaha brownies made with melted unsweetened chocolate, sour cream, and walnuts. Fudgy edges with a slightly cakey center, the way grandma made them.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

Chocolate chip meringue kisses that dry in the oven for 5 hours after a brief blast of heat. Light, crisp, melt-in-your-mouth cookies with just six ingredients.

Pollo Raphael with cumin-spiced chicken, zucchini, and onions simmered in a picante tomato sauce. A quick Mexican-inspired skillet dinner ready in 40 minutes.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Shape-holding cutout cookies with almond and vanilla extract that keep every detail from imprinted cookie cutters. Soft, flavorful, and ideal for royal icing.