4,118 sante recipes

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Creamy coffee mocha punch with chunks of chocolate and vanilla ice cream floating in chilled coffee, topped with almond-vanilla whipped cream and a dusting of nutmeg.

Chewy oatmeal cookies packed with semi-sweet chocolate and butterscotch chips for a sweet-salty one-two punch. Makes 60 golden cookies with crispy edges and soft, oat-studded centers.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.