8,529 salt recipes

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.

Smoky South American BBQ sauce with tomato puree, red wine vinegar, dark brown sugar, and crushed chili peppers. A bold basting sauce for spareribs, beef, or grilled chicken.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 minutes.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.

Crustless potato pizza with thin-sliced potatoes, rosemary, garlic, red pepper, and melted provolone and Parmesan. No dough needed for crispy, golden, cheesy results.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.