219 sarde recipes

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Homemade refried pinto beans with chili powder and cumin, cooked in lard for authentic Mexican flavor. Ready in under 10 minutes from cooked beans.

Old-fashioned maple walnut ice cream made with real maple sugar, maple syrup, heavy cream, and chopped walnuts. Custard-free, hand-cranked, deeply maple-rich.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.