5,395 sante recipes

Barbecued lamb ribs in a teriyaki-style marinade with soy sauce, ginger, sherry, and Mei Yen seasoning. Slow-grilled until crisp and deeply caramelized.

Curried pork cutlets in a peach and ginger sauce with fresh peaches and peach jam. A quick skillet dinner where sweet fruit meets warm curry spice in under 25 minutes.

Pressure cooker chicken stock made in 30 minutes with stewing hen, celery, carrots, onion, and peppercorns. Rich, gelatinous stock in a fraction of the time.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Sharp cheddar and crab English muffin bites you can freeze and bake straight from the freezer in 10 minutes. The ultimate make-ahead appetizer for effortless hosting.

Reuben-style baked chicken breast layered with sauerkraut, provolone cheese, and Russian dressing. A low-carb twist on the classic deli sandwich.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.

Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Lamb stir-fry with leg steaks marinated in lemon, garlic, and oregano, then wok-seared with red bell pepper and mushrooms for a fast, savory weeknight meal.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.