5,303 sante recipes

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Spinach Parmesan sauteed in butter with nutmeg and freshly grated Parmesan. A classic 5-ingredient Italian side dish ready in 20 minutes.

Speedy no-bean chili with ground beef, tomato sauce, and chili powder ready in 40 minutes. Simple weeknight chili with stovetop and microwave options.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Creamy potato soup blends chicken broth, celery, and tender potatoes into a velvety puree finished with low-fat milk. A simple stovetop classic with a whisper of cayenne heat.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

A savory soup made with tomatoes, carrots, celery and succulent beef.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Serve up this scrumptious side dish at your next barbecue or family gathering.

Penne rigate with a creamy sweet red pepper sauce blended from silken tofu, carrots, basil, and garlic. A dairy-free vegan pasta sauce with dreamy texture and zero cashew soaking.

Scandinavian-style herring gratin layered with sliced potatoes, red onions, cream, and a golden breadcrumb crust. A comforting, old-world fish bake for a hearty lunch.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.