7,825 saure recipes

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Brownies are not always high in fat and calories, try this almost nonfat fudge brownies, they are moist, chocolaty and delicious!

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Adorable spiced cider "bugs" made from dried orange halves filled with brown sugar, cinnamon stick legs, clove eyes, and a nutmeg head. Drop into hot cider for a festive holiday drink.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Vegetarian paneer bake with root vegetables slow-cooked in stock until tender and rich. Cubed paneer, rutabaga, carrots, parsnips, and mushrooms braise together in a hands-off casserole that fills the kitchen with savory warmth.

Ghoul-Aid Halloween punch made by mixing grape and orange Kool-Aid with ginger ale for a fizzy, spooky-colored party drink kids love. Ready in 5 minutes.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.