8,718 salt recipes

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Irish hot pot casserole layered with sliced potatoes, onions, carrots, peas, rice, and smoked sausage baked in tomato soup. A hearty one-dish dinner that feeds a crowd.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Glazed Carrots cooked in honey, orange juice, and ginger, finished with coarsely chopped sweet pickle. A simple side dish with a sweet-tangy twist ready in 25 minutes.

Indian-style roasted eggplant with yogurt, cumin, coriander, turmeric, ginger, and garlic. Creamy, spiced, and served alongside basmati rice.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

Quick oat bread made with whole wheat flour, rolled oats, and buttermilk. No yeast, no kneading, no rise time. A hearty no-yeast loaf with sesame seeds on top.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.