3,832 salt recipes

Lighter crab stroganoff with mushrooms, sherry, and nonfat sour cream over spinach noodles. All the creamy, savory comfort of classic stroganoff with less guilt.

Caprese salad tosses red and yellow tomato wedges with fresh mozzarella, basil, and parsley. The classic three-ingredient Italian salad (plus a few herbs) done right with summer's best tomatoes.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

Curried pork cutlets in a peach and ginger sauce with fresh peaches and peach jam. A quick skillet dinner where sweet fruit meets warm curry spice in under 25 minutes.

Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Grilled marinated London broil (flank steak) in a red wine, balsamic, garlic, soy, and honey marinade. Sliced thin against the grain for tender BBQ beef.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Gingerbread men cookie dough with dark molasses, brown sugar, and four warm spices. Make the dough one day, refrigerate overnight, and cut and bake the next for crisp, spiced cookies.