8,881 sante recipes

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Now you can enjoy spaghetti for lunch with this quick and simple recipe that will brighten up your days at work.

.

Easy homemade pizza dough with a slow overnight rise for deep flavor and a chewy, crisp crust. A high-hydration bread-flour dough you proof cold, then stretch by hand into pizzeria-style rounds.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water for 30 minutes. Just 5 ingredients, no cooking, and diabetic-friendly. A simple, nutty side dish.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Bread machine rye bread with caraway seeds and brown sugar for a slightly sweet, earthy loaf. Simple dump-and-start recipe with a classic deli-style flavor.

If you need to make a quick dinner, try this dish which is sure to please your tastebuds and keep you and others full.

Hamalaya casserole layers diced ham, green beans, and minute rice in a creamy soup base topped with melted cheese. A quick one-dish weeknight dinner ready in 35 minutes.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.