4,673 sante recipes

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Slow cooker carrot tea bread bakes a moist cinnamon-spiced loaf with grated carrots and toasted pecans inside the crockpot. A no-oven quick bread for hot weather or busy kitchens.

Homemade Italian pepper sausage with coarse ground pork, salt pork, fennel, paprika, red pepper flakes, and red wine stuffed into natural hog casings.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.

Pommes Anna with tarragon: thin-sliced Yukon Gold potatoes layered with herb butter, baked tender, then broiled to a crisp golden top. An elegant French potato cake from a handful of ingredients.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Sourdough buns using both starter and active dry yeast for a tangy flavor with a reliable rise. Butter-dipped and baked until golden.

Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.

Three-layer white chocolate cake with chopped pecans, coconut, and a fluffy boiled-sugar coconut icing. Special occasion Southern-style layer cake with cooked seven-minute frosting.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.