Recipes with salt

A light and tasty potato salad. The cucumber and bell peppers add the crunchiness and refreshing taste, a great side dish at a hot summer day.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Slow-simmered corned beef brisket glazed with currant jelly, served alongside stir-fried cabbage with red pepper, vinegar, and caraway seeds. A stunning twist on the classic boiled dinner.

This scrumptious spicy apple pie is served with a hot brandy sauce.

Easy London broil scores flank steak in a diamond pattern, marinates in garlic, oil, and vinegar, then grills hot for a quick steak dinner. Six ingredients, no fuss.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Cornish game hens rubbed with Chinese five spice and a hoisin-plum-sherry marinade overnight, then roasted to a lacquered mahogany finish glazed with soy and maple syrup.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Deluxe grilled chicken sandwiches: taco-seasoned chicken strips with sauteed peppers and onions piled into buttery basil-toasted sub buns, topped with melty Monterey Jack.

Excellent recipe. The turkey comes out juicy and moist.

We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.

Habichuelas guisadas: Puerto Rican stewed beans with potatoes, sofrito, sazón, and tomato sauce served over white rice. A quick, soul-warming one-pot meal ready in 25 minutes.

Yeast-free carob date bread made with whole wheat, buckwheat, and brown rice flour. Kneaded by hand and rested overnight for a dense, naturally sweet, low-fat loaf.

Thick, hearty steak chili loaded with tender cubed round steak, smoky chili powder, and cumin, simmered low and slow in a rich tomato-salsa base. A cornmeal-flour slurry gives it body that clings to every spoonful.

Tender beef short ribs simmered until falling apart, then broiled or grilled with a sweet-tangy BBQ sauce of ketchup, syrup, lemon juice, Worcestershire, and mustard. A two-stage method for maximum flavor.

Slow cooker halibut steaks in a creamy white wine sauce made with butter, flour, and milk. A hands-off way to cook tender, flaky fish with a rich, silky finish.

Ukrainian potato-cheese filling for varenyky made with mashed potatoes, cheddar, bryndzia, and butter-fried onions. A traditional pierogi filling with real depth.

Homemade hamburger buns made in a bread machine, then shaped, proofed, and baked into soft golden rounds. Freezer-friendly and far better than store-bought.

Strawberry rhubarb pie with quick-cooking tapioca for a thick, glossy filling under a buttery lattice crust. Tart and sweet spring fruit pie with a clean slice every time.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Pork chops with fennel and caper sauce sears thick-cut chops, then braises them in a fennel, shallot, tomato, and white wine sauce finished with capers and lemon zest.

Old-fashioned cornbread sticks baked in a corn-stick pan with cornmeal, sour milk, and melted shortening. Crispy golden crust, tender crumb, and ready in 35 minutes.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

This is an easy recipe with some great flavor. Next time I will have rice instead of pasta, and I think it will be yummy too.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Christmas paintbrush cookies are rolled sugar cookies painted with colored egg yolk paint before baking. A kid-friendly holiday project where designs bake right into the cookie surface.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Cheesy Southwestern spoon bread with creamed corn, green chiles, and cheddar baked golden in one pan. This custardy cornbread side is somewhere between cornbread and a savory pudding, and it goes with everything.

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

Ginger carrot soup is a velvety low-calorie pureed soup with fresh ginger, vegetable broth, and a finish of orange juice and zest. Vegan, gluten-free, low-carb. Serve hot or chilled.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.

Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Microwave green beans with a creamy curry-spiced sour cream and cream cheese sauce. The 6-minute side dish that turns plain steamed beans into something dinner-party worthy.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.