2,889 sclice recipes

Pizza bianca is the Roman white pizza topped with olive oil, sea salt, sliced garlic, and fresh rosemary. No tomato, no cheese, just crackly crisp dough.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Layers of garlic-sautéed zucchini and fresh sliced tomatoes baked with basil, oregano, and buttery seasoned bread crumbs. A simple vegetable casserole that celebrates summer produce.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Baked eggplant casserole layers tender eggplant tossed in tangy barbecue sauce with fresh tomato slices, all under a crisp Parmesan bread crumb crust. A smoky, vegetarian twist on the usual eggplant bake.

Grilled sweet potato steaks sliced lengthwise, brushed with steak sauce, and charred on the BBQ with beautiful grill marks. A two-ingredient vegetarian side dish.

Layered ground beef casserole with sliced potatoes, corn, carrots, green pepper, and melted cheddar baked under tomato sauce. A complete one-dish dinner with 15 minutes of prep.

Pumpkin cheesecake with a praline pecan-graham cracker crust, brown sugar filling, and warm spices. A rich Thanksgiving dessert that chills overnight for clean slices.

Granny Smith apple pie packs tart sliced apples between flaky shortening crusts with cinnamon, nutmeg, ginger and lemon zest, finished with a honey-spiced whipped cream on the side.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Banana double cream pie: blind-baked pastry shell layered with fresh banana slices, silky vanilla pastry cream, and a whipped double cream border. British classic.

Pennsylvania Dutch oatmeal scrapple: simmered pork and bone broth thickened with oats, chilled into a loaf, then sliced and fried crisp. Old-school farmhouse breakfast meat.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Lard anise cookies cream pure lard with sugar and anise seeds for an Italian classic with melting tenderness and licorice perfume. Shape into letters or slice from a chilled log.