8,719 salt recipes

Bright, aromatic Indonesian chicken soup simmered with lemongrass, galangal, and turmeric, served with crispy fried onions and a squeeze of fresh lemon. Build your own bowl at the table for interactive comfort food.

These cookies are healthy enough to give for on the run breakfasts.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Paprika sauce simmers sweet peppers, bacon and tomato with smoky paprika, then finishes with sour cream for a creamy, Hungarian-style sauce. Spoon it over fish or chicken in about 25 minutes.

A fresh raspberry pie with a layer of whole berries under a glossy cooked raspberry filling in a flaky homemade crust. Topped with whipped cream, this is summer pie at its peak.

Gingerbread baked in jars makes individual spiced molasses loaves perfect for gifting. The jars seal as they cool, keeping the gingerbread fresh for weeks. A clever holiday project.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Glazed beets in a sweet orange sauce with brown sugar, ginger, golden raisins, and orange zest. A quick side dish that turns canned beets into something special.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Orzo and pine nuts tossed in extra-virgin olive oil with toasted pignoli and dried basil. A four-ingredient Italian side dish ready in 20 minutes that pairs with anything.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Overnight yeasted pancakes with pure maple syrup and chopped walnuts. The fermented batter gives these a tangy, sourdough-like depth that regular pancakes can only dream about. Worth the wait.