8,719 salt recipes

A spicy and savory dish that can be served plain or as part of a meal. Tastes amazing with a crusty bread bowls.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Salsa is such a great sauce that can go well with lots of things, it can be served with chips as a dip, or it can be put in the casserole as a sauce. And it is so quick and easy to make, chop a few fresh vegetables, throw them all together, here your freshly homemade salsa.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Loggers bread for the bread machine: a hearty whole wheat and oat flour loaf sweetened with applesauce, honey, and molasses, with powdered buttermilk for tender chew.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Lightened strawberry shortcake with a buttermilk-canola oil biscuit layered with strained yogurt (skyr) and fresh strawberries instead of whipped cream. A modern healthier take on the classic.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.