8,685 sante recipes

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

French bread pizza hero loaded with homemade mushroom-pepper-onion pizza sauce and melted cheese. Split-loaf pizza with a sauce simmered 15 minutes for real pizzeria flavor without the dough.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Fresh salsa Miami with peeled tomatoes, jalapenos, green chilies, cilantro, and cumin in a lemon-mustard vinaigrette. A chunky, no-cook salsa with South Florida flair.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Whole wheat bread machine loaf sweetened with honey, apple juice concentrate, and fresh chopped apples. Oats and applesauce add moisture and hearty texture for healthy sandwiches.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Christmas tree cake cut from a 13x9 sheet cake into a tree shape, frosted green and decorated with peppermint candies, pretzel rod trunk, and a gumdrop star. Festive holiday show-stopper from one boxed mix.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.