376 savory recipes

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Tasted awesome and the house smelled so good while it was baking. I also added a ton of garlic and sliced onion to my brine. I just used all water and threw in several chicken bullion cubes to make up the broth part of the recipe. Soooo good and moist!

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

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

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

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

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.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.