5,396 sante recipes

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

A scrumptious casserole made with lean ground beef, cabbage and juicy apples.

Baked pineapple pork chops glazed with brown sugar, nutmeg, and pineapple juice. Covered then uncovered to build a sticky, caramelized coating. Five ingredients and one dish.

Two-cheese meatloaf with Parmesan mixed into the meat and Monterey Jack melted over the top until bubbly. Green olives and tarragon give this loaf a bold, briny twist you won't find in a standard recipe.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

very healthy salad, different kinds of vegetables, good to choose!

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Ground beef meatloaf loaded with finely chopped eggplant for extra moisture and a veggie boost, seasoned with basil and oats, baked in a square pan, and served with a garlicky stewed tomato sauce. Sneaky vegetables, happy eaters.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Corn with bacon and mushrooms sautees sweet summer kernels in smoky bacon fat with shallots and a mix of wild mushrooms, then showers crisp bacon over the top. A savory side that celebrates late-summer corn.