8,718 salt recipes

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Orange rice pilaf cooked in fresh orange juice with orange zest, celery, thyme, and sauteed onions. A bright, citrusy side dish that pairs with poultry, pork, and holiday roasts.

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Chocolate peanut butter bars with chips baked into the batter and melted on top for a smooth chocolate layer. Chewy, dense, and no-fuss from one pan.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Southwestern marinade with lime juice, tequila, olive oil, jalapeno, cilantro, and garlic. Built for grilled shrimp or soft-shell crab with bold citrus-heat flavor.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.