8,881 sante recipes

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

These scrumptious muffins are perfect for a light breakfast or lunch.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

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Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

King Arthur pizza dough recipe yields crackling-crisp crust with a chewy middle. Classic hand-kneaded yeast dough for homemade pizza night, makes three to four 12-inch pies.

Ground beef and sliced cauliflower stir-fried in a wok with onion and soy sauce, then simmered and thickened with cornstarch into a savory, saucy 30-minute weeknight dinner. Swap in pork or chicken if you like.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Swiss cheese potato bread from the bread machine, with potato flakes for a soft, moist crumb and melted Swiss for nutty, savory flavor. Just add everything, press start, and bake a tender golden loaf.

Try something different than the original kabobs, with this simple recipe that is hassle-free!

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.