4,118 sante recipes

Old-fashioned drop cookies with dark molasses, chopped tart apples, and warm spices like cinnamon, cloves, and ginger. Soft, chewy, and they make 60 cookies from one batch.

Chocolate maple nut bars with a shortbread crust, semi-sweet chocolate chips, and a gooey maple-sweetened condensed milk nut topping. Rich and chewy.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Overnight breakfast casserole that transforms slider-style cheeseburgers into a savory egg bake with taco cheese, onions, and green peppers. Assemble at night, bake in the morning.

Double chocolate cookies made with cocoa and buttermilk for a soft, fudgy center loaded with mini chocolate chips. A quick drop cookie that bakes in under 10 minutes.

Sage pot roast braised in beef broth with red potatoes, carrots, and onions until fork-tender. A one-pot Sunday dinner with a thickened pan gravy from the drippings.

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.