Recipes with salt
23,037 recipes
Cranberry Ring Mold with Apple-Pecan Salad Filling
Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.
Lynn's Vegetable Pasta
Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.
Oriental Flavored Cucumber Salad
Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.
Brown Sugar Coffee Cake
Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.
Crabby Quiche
Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.
Easy Zucchini Bread with Variations
Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.
Harvest Pie
Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.
Pasta with Spicy Broccoli Rabe & Raisins
Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.
Boston Cream Pie-Part 1
Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.
Season Salt
Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.
Autumn Zucchini, Pineapple & Pecan Bread
Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.
Quick Curry
This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.
Raspberry Trifle
Raspberry trifle layers jam-spread ladyfingers, fresh raspberries and split almonds with a homemade wine-laced custard, all crowned with whipped cream. A classic English make-ahead showstopper in a glass bowl.
Creamy Garlic Soup
Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.
Curried Shrimp Topping
Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.
Black Bean Relish
Quick black bean relish with tomato, serrano chile, red bell pepper, and red onion in a white wine vinegar dressing. No-cook condiment that perks up grilled meats, fish tacos, or chips.
Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.
Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.
Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.
Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.
Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.
Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.
Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.
Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.
Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.
Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.
Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.
This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.
Raspberry trifle layers jam-spread ladyfingers, fresh raspberries and split almonds with a homemade wine-laced custard, all crowned with whipped cream. A classic English make-ahead showstopper in a glass bowl.
Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.
Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.
Quick black bean relish with tomato, serrano chile, red bell pepper, and red onion in a white wine vinegar dressing. No-cook condiment that perks up grilled meats, fish tacos, or chips.
