Recipes with salt

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.

Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Sweet yeast dough studded with candied fruit, almonds, and anise gets braided into a ring with dyed eggs nestled in the twists for a stunning Italian Easter centerpiece bread.

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Make-ahead ham and egg breakfast casserole with sharp cheddar, red bell pepper, and a buttery cornflake crust. Assembled the night before, baked off in the morning for a crowd.

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.

Salmon fillets steamed in individual foil packets with fresh thyme, parsley, garlic, white wine, and butter. Ready in 30 minutes with almost zero cleanup. A weeknight winner.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Layered parfait with a homemade creme de menthe pineapple sauce spooned over scoops of vanilla ice cream. A retro dessert that comes together in 15 minutes.

Classic English meringues sandwiched with whipped double cream and fresh sliced strawberries. Golden, crisp-on-the-outside, marshmallow-on-the-inside meringue shells baked at low heat.

Bacon-wrapped chicken livers threaded on skewers with mushroom caps, seasoned with marjoram and thyme, then broiled with butter and white wine until the bacon crisps. A retro cocktail party showstopper.

Ground beef noodle casserole with cream of chicken soup, cream of mushroom soup, and corn. A classic comfort food one-dish dinner that feeds a family with pantry staples.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.

A vegan cornbread loaf studded with dried cherries, toasted pecans, and sesame seeds. Made with silken tofu, soy milk, and maple syrup instead of eggs and dairy. Hearty, naturally sweet, and completely plant-based.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Smoky roasted red pepper soup blended silky smooth with lime, cilantro, and garlic, loaded with broiled chicken strips and crunchy jicama cubes. Light, vibrant, and Mexican-inspired.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Try this succulent casserole that is perfect to make when having guests over for dinner.

Traditional Bulgarian supa topcheta with rice-studded meatballs simmered in a vegetable broth, finished with a tangy egg-lemon sauce. Hearty, warming, and full of paprika flavor.

Golden apricot rice pudding baked in individual molds with a brown sugar and dried apricot bottom that becomes a caramel topping when unmolded. Elegant and simple.

Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.

It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

This is a wonderful dish for a first course. It is very rich.

Bread machine pizza crust using the basic dough cycle with bread flour, yeast, and oil. Makes four individual thin-crust pizzas baked at high heat until crisp and bubbly.

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

Hearty fava bean soup with tomatoes, carrots, potatoes, and a kick of chili and cumin. A warming, plant-based bowl loaded with protein and spice. Vegan friendly.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

French onion soup with Coca-Cola added to the beef broth for extra caramel sweetness and depth. Topped with broiled French bread and Parmesan cheese for a bubbly, golden crust.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

A classic Chinese stir-fry of wine-marinated shrimp with crisp snow peas, crunchy water chestnuts, ginger, and soy sauce in a light glossy sauce. Quick, healthy, and full of snap and texture.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Klops, a Jewish-style meat loaf with whole hard-boiled eggs hidden inside ground beef mixed with grated parsnips, carrots, nutmeg, and allspice. Slices reveal a perfect egg center.

Mixed bean soup with black beans, kidney beans, and chickpeas slow-cooked with crushed tomatoes, chili powder, and garlic in the crockpot. Topped with cornmeal dumplings.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Baked Fluffy Orange French Toast with Marmalade Sour Cream recipe

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.