4,008 saure recipes

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Mango blossoms made by scoring ripe mango halves into cubes and flipping the skin inside out. A stunning two-ingredient fruit presentation ready in 10 minutes.

Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

A scrumptious dish that can be served as a hearty lunch or light dinner. Also a great dish to serve when you have family or friends to feed!

A delicious corn bread that tastes great served with chili or soup.

Simple baked oatmeal with mashed banana and powdered milk. Just four ingredients, 25 minutes, and breakfast for two is served warm from the oven.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.