8,881 sante recipes

Homemade hamburger buns made in a bread machine, then shaped, proofed, and baked into soft golden rounds. Freezer-friendly and far better than store-bought.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Fresh strawberry glazed pie with whole berries in a baked pastry shell topped with a homemade strawberry glaze and whipped cream. A no-bake filling that showcases peak-season strawberries.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

This dish was extremely easy to prepare. The chicken was amazing tender and juicy and very flavorful.

Salmon fillets encrusted in shredded potato with onion and tarragon, pan-fried until golden and crispy. A simple, elegant fish dinner ready in 30 minutes.

Hearty war bread made in a bread machine with oats, cornmeal, whole wheat flour, molasses, and applesauce. A rustic, no-fat loaf inspired by wartime rationing.

Quick apple scones with chopped apple, sweet raisins, and warm cinnamon. Built like a pie crust with vegetable shortening and apple juice, no dairy required, ready in 30 minutes.

Papas chorreadas are Colombian potatoes drenched in a creamy tomato, scallion, and cilantro cheese sauce. A comforting side that pairs with grilled meats or eggs.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Chewy bread machine bagels studded with diced dried apricots, boiled then baked until golden for authentic New York-style texture at home.

Loukoumades, Greek honey puffs made with yogurt and brandy batter, deep-fried until golden and drizzled with honey, cinnamon, and nuts. Crispy outside, airy inside.

Excellent dressing for vegetables, pasta, fish, or salads.

Slow-simmered pinto beans with smoky ham hocks, onion, and garlic. Soaked overnight and cooked low until creamy and tender, this Southern classic is comfort food at its most honest and satisfying.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Rustic whole wheat bannock bread with rolled oats and raisins bakes up golden in just 30 minutes. This hearty, no-yeast flatbread is a cozy, simple comfort food staple that needs only basic pantry ingredients.