4,117 sante recipes

A fast, easy chocolate frosting made from cocoa powder, sugar, and a splash of boiling water beaten with margarine until creamy. A quick, dairy-free way to frost any cake with real chocolate flavor.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Persian peaches recipe with sliced ripe peaches macerated in orange juice and honey, then brightened with finely chopped crystallized ginger for a chilled summer dessert.

Brown sugar shortbread cookies baked in a springform pan with a cinnamon sugar topping, cut into 12 tender wedges. Butter, brown sugar, flour, and warm spice in every crumbly bite.

Pan-seared venison steaks with butter, fennel, garlic salt, and basil. A 15-minute hunter's skillet recipe for tender deer steaks cooked medium-rare in a hot pan.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Copycat Boston Market and KFC rotisserie-style chicken breasts basted in a honey-lime glaze with paprika and seasoned salt. Baked skin-on until golden, then sealed in foil to lock in all those juices.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

This showy make-ahead buttercup squash recipe is impressively divine. Maple-infused cranberries top maple butter-flavored squash baked-on apple slices.

Hazelnut and eggs - also called Brutti Ma Buoni, these cookies have tons of sweet nutty flavor.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.