6,972 saure recipes

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Sauteed cherry tomatoes with fresh basil and olive oil, blistered in a hot skillet in just one minute. A 3-ingredient side dish ready in 5 minutes.

Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.

Herring stir-fry with fresh ginger, broccoli, cauliflower, and carrots finished with lemon juice and zest. A quick, healthy fish dinner ready in under 10 minutes of cooking.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Fresh strawberries, pineapple chunks, and sliced bananas tossed in glossy strawberry glaze. Four ingredients, fifteen minutes, and a one-hour chill for a fruit salad that steals the show at any cookout or potluck.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Salmon au poivre: fresh salmon (or tuna) steaks pressed with crushed peppercorns and brushed with olive oil, then broiled or grilled. Three ingredients, French steakhouse technique, 30 minutes.