3,917 sante recipes

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Candied spicy pecans coated in cinnamon sugar and egg white, slow-baked at low heat for one hour until crisp and caramelized. An addictive sweet-spiced nut snack or holiday gift.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Diabetic pumpkin custard: a sugar-free single-serve pumpkin custard sweetened with saccharin and baked in a water bath. A light fall dessert for anyone watching carbs.

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.