4,117 sante recipes

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Leek salad with pineapple and apple in a creamy sour cream and mayonnaise dressing, finished with fresh parsley. A quick no-cook side salad ready in 25 minutes.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

Spiced sweet and sour pickled carrots canned in a vinegar-sugar syrup with mixed pickling spices. Old-fashioned pantry preserves that brighten up any cold meat or cheese plate.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Five-ingredient quick scones with butter, flour, milk, baking powder, and salt. No eggs, no sugar, ready in 30 minutes for warm tea-time scones with butter and jam.