8,719 salt recipes

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Butterflied shrimp pressed with a lemon-lime zest crust, seared with jalapeno and white pepper, then finished with sliced starfruit, fresh ginger, and a splash of rum. Tropical, bold, and ready in 40 minutes.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

A Moroccan-inspired vegetarian couscous loaded with tofu, chickpeas, mushrooms, walnuts, and raisins in a spiced tomato-curry sauce. Hearty, plant-based, and full of North African warmth.

Maple apple pie with a buttered pecan layer between the filling and top crust. Real maple syrup replaces granulated sugar for a rich, caramelized New England-style pie.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Mexican style flavors bring this shrimp and salsa dip to new heights.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Italian garlic pepper bread baked in the bread machine with Parmesan, garlic powder, and cracked black pepper. A savory, cheesy loaf that slices beautifully for sandwiches or soup nights.

Deep-dish apple pie with six cups of cinnamon-spiced sliced apples under a flaky, nutmeg-scented pastry crust brushed with milk and cinnamon sugar. All fruit, no bottom crust.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.

Red lentils with spinach simmered with onion, garlic, ginger, and chili powder until the lentils break down into a thick, creamy dal. Finished with a stir of yogurt. Vegan-adaptable and high in fiber.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Homemade jalapeno breadsticks with buttermilk, sauteed onion, and fresh peppers on a cornmeal-dusted baking sheet. Chewy yeast breadsticks with real heat and golden, crispy edges.