8,881 sante recipes

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

Ground beef stir-fry with zucchini, tomato wedges, and soy sauce in a light cornstarch gravy. A fast wok dinner ready in 30 minutes.

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Masoor dahl soup with red lentils, turmeric, garlic, and whole peppercorns finished with lemon juice. A simple Indian lentil soup that's vegan, high-fiber, and ready in under an hour.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

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.