Recipes with salt
26,830 recipes
Homemade Beef Potpie with Potatoes
Homemade beef pot pie, Pennsylvania Dutch style: no baked crust, just handmade dough squares and cubed potatoes simmered with tender stewing beef in its own rich broth. Old-fashioned and hearty.
Pla Preeo Wan (Sweet & Sour Flounder)
Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.
Raisin & Bran Cookies
Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.
Self-Filled Cup Cakes
Self-filled chocolate cupcakes with a cream cheese and chocolate chip center baked right in. No frosting needed when the filling does double duty.
Spanish Ham with Crusty Plum Tomato Bread (New Year's Eve)
Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.
Thanksgiving Pumpkin Banana Mousse Tart
An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!
Jerked Chicken
Jamaican-style jerk chicken marinated overnight in spicy seasonings and soy sauce, oven-baked, then dipped in a blended pimento-thyme sauce and baked again.
Honey Barbecued Chicken-Nhb
Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.
Fourby Chili
Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.
Swordfish Kebobs
Grilled swordfish kebabs in a zesty lime-cilantro and pineapple marinade, skewered with cherry tomatoes, peppers and red onion. Meaty swordfish holds up on the grill for an easy summer dinner.
Baida Paratha
Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.
Enchiladas Verdes - Green Chili
Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.
Hot or Cold Leek Soup
Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.
Master White Bean Chili
White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.
Curried Garbanzo Beans
North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.
Fried Shrimp Dip
Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.
Homemade beef pot pie, Pennsylvania Dutch style: no baked crust, just handmade dough squares and cubed potatoes simmered with tender stewing beef in its own rich broth. Old-fashioned and hearty.
Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.
Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.
Self-filled chocolate cupcakes with a cream cheese and chocolate chip center baked right in. No frosting needed when the filling does double duty.
Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.
An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!
Jamaican-style jerk chicken marinated overnight in spicy seasonings and soy sauce, oven-baked, then dipped in a blended pimento-thyme sauce and baked again.
Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.
Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.
Grilled swordfish kebabs in a zesty lime-cilantro and pineapple marinade, skewered with cherry tomatoes, peppers and red onion. Meaty swordfish holds up on the grill for an easy summer dinner.
Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.
Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.
Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.
White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.
North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.
Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.
