10,000 saure recipes

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

An easy way to make a homemade banana frozen yogurt. It's packed with banana flavor, creamy and smooth. You won't go back to store-bought one after you have it.

Braised chicken legs simmered in apple cider with shallots, bitter radicchio, and thick rounds of tart apple. A rustic one-skillet fall dinner ready in 45 minutes flat.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Red Hot Salad is a vintage molded gelatin salad with cherry Jell-O, Red Hots cinnamon candies, crushed pineapple, and applesauce. A sweet, spicy-cinnamon holiday side that jiggles and shines.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Pesto-topped baked salmon with crispy garlic pan-roasted potatoes, a 5-ingredient weeknight dinner ready in about 30 minutes. Microwave the spuds first, then sear them golden while the salmon bakes.

Strawberry cinnamon pancakes made from buttermilk mix with sliced fresh berries folded into the batter, topped with vanilla yogurt instead of syrup. A lighter weekend breakfast.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Baked pineapple pork chops glazed with brown sugar, nutmeg, and pineapple juice. Covered then uncovered to build a sticky, caramelized coating. Five ingredients and one dish.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

No-bake marshmallow graham cracker bars with raisins and roasted peanuts. A chewy, crunchy five-ingredient treat that kids can help make.

Ranch oyster cracker mix with fish crackers, nuts, dill, lemon pepper, and garlic, baked low and slow until crispy. A classic party snack ready in 30 minutes that stores well in an airtight container.

Pickled dilled beans canned with fresh dill, garlic, and a kick of red pepper flakes. Crunchy whole green beans in a tart vinegar brine, the Bloody Mary garnish you'll never run out of.

Vegan mushroom sandwiches with red wine-sauteed button mushrooms and onions on toasted whole wheat bread. Just 5 ingredients and 20 minutes for a rich, savory lunch.