10,000 sante recipes

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Orange up your mornings with these scrumptious muffins that are delicious to the last bite!

Be just like Colonel Sanders with these succulent pork chops that are served in a savory sauce.

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Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.

Homemade sourdough bread with dried apricots, walnuts, and whole wheat flour. Makes 3 loaves with a tangy crumb and pockets of sweet fruit.

Honey curry chicken wings: oven-baked, basted in a butter-honey-mustard-curry glaze that turns sticky and lacquered. A party platter staple with retro charm and serious flavor.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.