8,685 sante recipes

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

Homemade yeast cinnamon rolls swirled with brown sugar, walnuts, and raisins, then glazed with a fresh orange-almond icing. Soft, pillowy dough that rises twice for bakery-level rolls right from your own oven.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites for a fat-free treat that's soft, fudgy, and guilt-free.

Famous Neiman Marcus chocolate chip cookies with blended oatmeal, grated chocolate bar, chocolate chips, and walnuts. A legendary big-batch recipe that delivers.

Oat peach muffins made with buttermilk, molasses, brown sugar, and cinnamon. A lighter muffin using egg whites instead of whole eggs, with fresh, frozen, or canned peaches.

Barbecue spice rub with paprika, chili powder, cumin, coriander, and a hint of curry for beef steaks like T-bone, tenderloin, and sirloin. Mix once, use all grilling season.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Baked oatmeal studded with dried fruit and baked in individual cups until just set. A make-ahead, kid-friendly breakfast topped with a fun fruit smiley-face the little ones love.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Low-calorie eggplant mozzarella casserole layered with cottage cheese instead of ricotta, mushroom-enhanced spaghetti sauce, and melted mozzarella. Light and satisfying.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.