307 sarde recipes

Pickled red eggs steeped in beet juice, apple cider vinegar, cloves, allspice, peppercorns, and fresh ginger. Vibrant magenta with tangy, spiced flavor.

Red devil eggs stuffed with deviled ham, mayo, mustard, Worcestershire, and grated onion. A retro appetizer with serious savory depth, ready in just 10 minutes.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

German beefsteaks (Frikadellen) made with ground beef bound by a soaked bread roll for impossibly tender, juicy patties. Pan-fried and crowned with golden onion rings, this is honest German home cooking at its best.

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.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

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

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Bacon deviled eggs with crumbled crispy bacon, scallions, and mustard folded into creamy yolks. A 10-minute classic picnic appetizer that adds smoke and salt to the traditional deviled egg.

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.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.