Recipes with salt

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.

Soft, spiced rhubarb drop cookies with warm cinnamon, nutmeg, and clove, plus walnuts, raisins, and a kick of crystallized ginger. A clever way to use up springtime rhubarb stalks.

Vegan tofu cheesecake blends silken tofu with lemon, vanilla and sugar into a creamy, dairy-free filling that bakes up smooth and sliceable. No cream cheese, no eggs, just a blender and a crumb crust.

Rich, fudgy Mississippi mud cake loaded with coconut, crunchy nuts, and gooey marshmallow cream under a thick cocoa frosting. A Southern classic that's sinfully easy to make from scratch.

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.

Creamy microwaved spinach blends frozen spinach with sauteed onion, butter, cream cheese, and a pinch of nutmeg into a rich, no-bake side dish in 20 minutes. A microwave shortcut to creamed spinach.

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

Classic zucchini bread bursting with golden raisins, toasted walnuts, and warm cinnamon spice. This tender quick bread bakes up moist and flavorful for breakfast, snacks, or dessert.

Easy quiche with a pre-baked pie crust, eggs, half-and-half, cheese, and your choice of ham, bacon, or fish. A versatile brunch centerpiece ready in one hour.

Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that's bubbling hot in under an hour.

Slow-simmered beef stew with chili powder, cinnamon, and cloves gives this chuck wagon classic a warm Southwestern kick. Potatoes and carrots round out a hearty one-pot supper.

A European-style carrot cake with walnuts, whipped egg whites for lightness, and a layered filling of cream cheese, jam, and sweetened whipped cream. Elegant and unforgettable.

Pan-fried perch fillets in a rosemary-Parmesan cornmeal crust with garlic butter. Crispy, herby, and on the table in under 30 minutes.

Lentil and macaroni soup with sauteed celery, onions, and crushed tomatoes in a thick, hearty broth. A filling Italian-style pasta e lenticchie that's naturally high in fiber and protein.

Quick and easy recipe is always popular, try this coconut milk mashed sweet potatoes, coconut milk adds the rich and creamy taste into mashed sweet potatoes, a good side dish to serve with any main dish.

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Flaky puff pastry pinwheels filled with sauteed mushrooms, Parmesan, and chervil. A make-ahead appetizer you can prep days in advance and bake fresh for any gathering.

Bread machine oatmeal whole wheat loaf with molasses and instant oats. A hearty, slightly sweet sandwich bread with nutty flavor and soft crumb.

Carrot cake spiked with vodka and orange zest, loaded with pecans and warm spices, baked in a Bundt pan and finished with a boozy orange glaze. Cocktail hour meets cake hour.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Banana cream pie with a tempered egg custard, sliced bananas folded in, and fresh whipped cream on top. Old-school diner-style cream pie made from scratch with no boxed mix in sight.

A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Crock pot balsamic chicken, spice-rubbed thighs slow-cooked in balsamic vinegar and garlic until fall-apart tender. A tangy-sweet, dump-and-go dinner with almost no hands-on time.

Golden, bubbly broccoli cheese bake with sharp cheddar, eggs, and a light batter crust. Cut into squares for a hearty vegetarian main or side dish.

Old-fashioned griddle cakes that turn day-old bread crumbs into thick, custardy pancakes. A frugal pre-Depression breakfast that earned its keep on hungry mornings.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Learn how to make pita bread with this basic pita recipe. Fragrant homemade pita is obviously superior to store-bought pita and is quite thrilling to watch bake.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Firm tomatoes hollowed out and stuffed with a garlicky breadcrumb filling spiked with cayenne, mustard, and Parmesan, then baked until warm and fragrant. A 30-minute side dish or appetizer that makes summer tomatoes shine.

Pineapple drop cookies with crushed pineapple, chopped nuts, and a soft, cakey crumb. A tropical twist on classic drop cookies using just 9 pantry-friendly ingredients.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Bakery-style muffins loaded with brewed coffee, shredded coconut, and chopped walnuts. A hint of almond extract rounds out these rich, nutty breakfast treats.

Potato chowder with diced potatoes, grated carrot, and onion simmered in chicken broth, then finished with a creamy skim milk base thickened by a flour slurry. A lighter chowder with all the comfort and none of the heaviness.

Oatmeal apple raisin muffins with cinnamon and nutmeg, ready in 30 minutes. Hearty, warmly spiced breakfast muffins that taste like fall in every bite.

Light, custardy Southern spoon bread made with white cornmeal, butter, milk, and whipped egg whites. Puffs up golden in the oven and gets scooped right from the dish.

Gingerbread drop cookies are soft, cake-like spice cookies sweetened with molasses and brown sugar, studded with raisins. A wholesome wheat germ-boosted twist on classic holiday cookies.

Ground beef, carrots, potatoes, and rice simmer into thick, stick-to-your-ribs comfort that stretches to feed 8 without breaking the bank or requiring fancy ingredients.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Moist chocolate banana cake made without eggs, loaded with cocoa, chocolate chips, and crunchy pecans. Buttermilk and ripe bananas keep it fudgy while brown sugar adds deep caramel sweetness.

A pureed onion soup with deeply caramelized onions, beef stock, fresh nutmeg, and a beer-and-aged-cheddar finish stirred in for tang and richness. A rustic French-Canadian twist on the classic.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Medium Hot Salsa recipe

Brown sugar cookie dough balls pressed onto pecan halves arranged like tiny turtle legs, then baked and topped with glossy chocolate frosting. Adorable, crunchy, and completely addictive holiday cookies.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.