8,881 sante recipes

A delicious soup that is great with tortilla chips or crusty bread. Can also be used as a salsa if thickened.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Soft potato chive bread made with instant potato flakes, buttermilk, and applesauce for moisture. A bread machine-friendly yeast loaf with savory herb flavor throughout.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Grilled potato wedges with garlic, paprika and olive oil brushed on parboiled sweet or red potatoes. Smoky barbecue side dish with crisp-edged, fluffy interiors.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.

Golden noodle soup simmered with diced potatoes, carrots, and celery in a rich homemade broth. Whole wheat noodles and fresh parsley finish this hearty, warming bowl.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.