10,000 sante recipes

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Basil and garlic focaccia with fresh herbs in the dough and sauteed onions on top. A food-processor Italian flatbread with dimpled olive oil pockets and a crisp golden bottom.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Fresh salsa cruda (pico de gallo) with raw tomatoes, onion, jalapenos, lime juice, and cilantro. No cooking required. Pulse in a food processor or chop by hand for chunky or smooth salsa.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Pasta alla carrettiera is a no-cook Italian sauce of raw tomato, garlic, fresh basil, and red pepper flakes pounded into a rough paste with olive oil, then tossed with hot spaghetti. Bright, raw, summer-perfect.

Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.