Recipes with salt

Spinach quiche with Swiss cheese, cottage cheese, and sauteed celery in a deep pastry shell. A creamy, custard-set filling with a hint of nutmeg. Great for brunch or a light dinner.

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.

Another homemade Italian sausage, mild or hot as desired.

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.

Old-fashioned brown bread made with graham flour, molasses, sour milk, and raisins. Slow-baked for a dense, moist loaf with deep caramel sweetness and a hearty whole grain chew.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

Frankentaters are a one-skillet stovetop scalloped potato dish layered with sliced hot dogs in a creamy milk sauce. Six ingredients, no oven needed, and done in under 45 minutes. Kid-approved comfort food.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.

Beef rellenos stuff fire-roasted chilies with seasoned ground beef, dip them in airy egg-foam batter, then pan-fry until golden. A traditional Mexican stuffed pepper appetizer or main dish.

Honey bacon bread made in a bread machine with whole wheat flour, honey, butter, and bacon bits. A savory-sweet loaf with smoky flavor in every slice.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Double chocolate slice-and-bake refrigerator cookies with melted chocolate, mini chips, and a hint of cinnamon. Make-ahead dough freezes for 2 months.

Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Herb bread for the bread machine pairs dill, basil, and rosemary with chopped onion in a low-fat applesauce-based dough. A hearty savory yeast loaf for sandwiches and dinner.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Fat-free oatmeal drop cookies with applesauce standing in for butter or oil, rolled oats, and raisins. No eggs, naturally vegan, and done in just 10 minutes.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

A "long boy" twist on classic cheeseburgers, these "burgers" are baked in a ready to bake brown n' serve loaf of french bread. A taste of home.

Soft fish tacos with sauteed red snapper, caramelized red onions, lime juice, and fresh herbs in warm tortillas. A quick 30-minute dinner with bright, clean Mexican-inspired flavors.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Cheddar broccoli potato soup with a creamy blended potato base and tender broccoli florets. A kid-friendly weeknight soup that makes broccoli irresistible.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

A quick vegetarian linguine in a simple stewed-tomato sauce with basil, garlic, and a kick of red pepper flakes. Pantry-friendly and on the table in about 15 minutes for an easy weeknight dinner.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Microwave pork chops rubbed with lime, cilantro, cumin, and cayenne, dipped in garlic butter and seasoned breadcrumbs. A spiced Southwestern-style dinner ready in 35 minutes.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Greek lamb souvlaki marinated in lemon juice, white wine vinegar, garlic, and oregano then grilled on skewers until brown and crispy. Works with beef, shrimp, or halibut too.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

Cheesy spicy oven fried chicken coats skinless pieces in a parmesan, cornmeal and red pepper crust, then bakes crisp without a drop of frying oil. Lighter than the skillet version.

This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.