Recipes with salt

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Golden challah egg bread with a bread machine dough option and hand-braided oven finish. Egg-washed crust topped with sesame or poppy seeds for a glossy, golden loaf.

Baked Tex-Mex hash with ground beef, rice, tomatoes, and bell peppers seasoned with chili powder. A budget-friendly, feed-the-family casserole with just 5 minutes of prep.

Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.

Moist banana loaf cake studded with grated bittersweet chocolate, dusted with powdered sugar. Uses ripe bananas, half-and-half, and real butter for a rich, tender crumb.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Browned chicken pieces simmered in white wine with sliced mushrooms and fresh tarragon. A rustic one-pan French dinner that fills your kitchen with the most intoxicating aroma.

This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

These rich and flaky biscuits are delicious as a sandwich replacement or served alongside of tomato soup!

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Lebanese eggplant casserole layered with mushrooms, tomatoes, garlic, and basil, baked until bubbly. A vegan-friendly vegetable bake with Mediterranean flavor and a lightly thickened sauce.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.