4,118 sante recipes

Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

This scrumptious snack is perfect when on the go or at work. You might even need to take extras just in case!

A unique and wonderful salad that is perfect for the backyard barbecue.

Three-layer peaches and cream cake with a walnut sponge soaked in sherry-peach syrup, layered with chopped peaches and whipped cream. An elegant celebration dessert.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Fudgy applesauce brownies made with unsweetened chocolate, butter, and brown sugar. Applesauce keeps every square intensely moist, with walnuts baked into the top.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

An easy way to braise pork chops and zucchini for a one skillet meal.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.