2,468 savory recipes

Homemade Polish kielbasa: a traditional sausage of pork shoulder, beef chuck, veal, and pork fat seasoned with marjoram, paprika, allspice, savory, and garlic. Old-country flavor.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Try this delicious pea soup that's made with succulent salt pork and green peas.

Based on Dean Ornish's Eat More Weigh less. I give this as Christmas presents each year and get rave reviews.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

French Canadian tourtière with seasoned ground pork in a double-crust pie, spiced with savory, cloves, and celery salt. A Quebec classic that freezes for up to 5 months.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Homemade herbes de Provence blend with basil, rosemary, thyme, bay leaves, savory, coriander, nutmeg, cloves, and white pepper. A fragrant French herb mix in five minutes.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.