8,880 sante recipes

Very flaky and buttery, just right amount of sweetness! Definitely recommend this recipe for Christmas.

Loaded with fruit, protein, grains and nuts. Yummy and chock full of nutrients. Grab n' go power bars.

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.

Made with 100% whole wheat flour, these moist chocolate muffins are not only addictively delicious, but they are also good for you.

This quick and easy Chinese stir-fry is another popular recipe in China, and you can find it in almost every Chinese restaurant. Shiitake mushrooms cooked with bok choy, stirring in some soy sauce, sugar and garlic in the end. The whole dish is fresh and tasty.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

Nora Mill whole wheat biscuits are fluffy, nutty angel biscuits raised by yeast, baking powder and soda for a foolproof rise. Buttermilk-tender, and the dough keeps in the fridge for up to two weeks.

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.

A healthy and decadent pumpkin pie that tastes amazing with a fruit topping or cool whip.

Light whole wheat bread for the bread machine, blending whole wheat with bread flour for a soft sandwich loaf with molasses sweetness. A no-knead loaf using the wheat cycle.

Very moist. I replaced a cup of white flour with whole wheat flour and used milk instead of yogurt. Perfectly delicious!

Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.