4,595 salt recipes

Split pea soup with cumin simmered until smooth, topped with pan-fried sausage. A simple 5-ingredient soup that cooks down thick and creamy without any blending needed.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.

Southwest guacamole with ripe avocados, garlic, chopped tomatoes, and fresh lime juice. Five ingredients, no cooking, and chunky enough to scoop with chips.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Glazed beets with pineapple tidbits in a sweet brown sugar and lemon butter sauce. A quick 15-minute side dish using canned beets and pineapple.

No-bake chocolate oatmeal cookies with coconut, cocoa, and margarine boiled for 2 minutes then dropped onto wax paper. A classic fridge cookie ready in under an hour.

Oatmeal carrot and raisin muffins are a wholesome breakfast bake with grated carrots, plump raisins, rolled oats, and warming cinnamon. No added sugar in the batter itself.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.