5,395 sante recipes

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Hamburger fischsalat is a German-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a mustard-lemon sour cream dressing. Chilled and garnished with beet slices.

All-American hot dish brings ground beef freezer mix, corn, tomato sauce, olives, and noodles together in one skillet, finished with melted cheddar. A pantry-friendly weeknight dinner that cooks itself in about 20 minutes.

Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Crustless spinach and cheese pie with ricotta, Gruyere, ham, mushrooms, zucchini, and a whisper of nutmeg. Italian-style savory pie, low-carb, ready in 45 minutes.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Pasta with Mizithra cheese tossed in garlic olive oil with Parmesan and fresh parsley. A simple Greek-Italian pasta side dish where two sharp cheeses and good olive oil do all the work.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

No-cook cucumber avocado salad with lime, chili pepper, and red bell pepper. Paper-thin cucumber slices with creamy avocado and a spicy citrus kick.