10,000 sante recipes

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

Raw stuffed mushrooms filled with cream cheese, deviled ham, and pimento olives - a no-bake party appetizer you can prep a full day ahead. Ready in 30 minutes, serves 24.

Set-it-and-forget-it French bread for your bread machine. Six ingredients including bread flour and a touch of butter for richness. Press start and walk away.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Old-fashioned crumb cake made with sour milk, cinnamon, and nutmeg. The same flour-butter mixture forms both the spiced cake batter and the crumbly streusel topping. One bowl, one pan.

Classic Pennsylvania-style oyster stew with fresh oysters in their liquor, scalded milk and butter. Four ingredients, ready in 10 minutes. Old-fashioned simplicity.

A hearty flatbread with whole wheat and rye flours.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.

Autumn's fast approaching, so why not try this scrumptious dish that will explore your sense of taste!

Lard anise cookies cream pure lard with sugar and anise seeds for an Italian classic with melting tenderness and licorice perfume. Shape into letters or slice from a chilled log.

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.