8,620 saure recipes

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

Ham steak cabbage soup with V-8, tomato, celery, and onion, simmered slow into a hearty hug-in-a-bowl. Low-calorie, low-carb pantry-friendly soup that tastes like a much bigger pot of stew.

Freezer-friendly molasses ginger cookie dough with warm spices. Slice and bake straight from frozen whenever cookie cravings hit.

Italian chocolate nut cookies (mostaccioli) are dense, spiced cocoa cookies with chopped almonds and raisins on whole wheat flour. A traditional Calabrian holiday cookie with deep chocolate-clove flavor.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Pineapple breakfast shake blended with banana, skim milk, pineapple juice, and vanilla. A creamy, tropical smoothie with no added sugar, ready in minutes.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Bloody bug juice is a fizzy Halloween punch made with mashed strawberries, lemonade, and ginger ale. Raisins and blueberries float to the top like creepy crawly bugs. Kids go wild for it!

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Add a new taste to your waffles with this scrumptious recipe that will brighten your mornings!

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.