Recipes with salt

Lemon cream cookies with food-processor lemon-sugar, heavy cream, brown sugar, and toasted slivered almonds on top. Soft drop cookies bright with citrus and rich with dairy, makes 3 dozen.

Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.

Rhubarb nut muffins with buttermilk, brown sugar, and walnuts topped with a cinnamon-walnut streusel. Tart rhubarb and crunchy nuts in every bite. Ready in 35 minutes.

Scotch Teas are chewy oat bars made with just five ingredients: butter, brown sugar, rolled oats, salt, and baking powder. Soft from the oven, they firm up into buttery, toffee-like treats.

Loukoumades, Greek honey puffs made with yogurt and brandy batter, deep-fried until golden and drizzled with honey, cinnamon, and nuts. Crispy outside, airy inside.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Quick to make and too delicious for your own good!

Bread machine herb bread with mint, basil, parsley, Parmesan, and applesauce for subtle moisture. A fragrant, savory loaf with an unexpected herbal twist from the mint.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

White chocolate orange dream cookies are buttery drop cookies studded with white chips and brightened with fresh orange zest. Makes 2 dozen creamsicle-flavored cookies.

Favourite Stuffed Pepper Soup recipe

Spicy apple crisp layers cinnamon-scented sliced apples under a buttery oat-and-brown-sugar streusel topping that bakes crunchy and golden. Fall comfort dessert served warm with vanilla ice cream or cold cream.

Buttermilk orange cake studded with raisins and nuts, topped with a citrus-sugar glaze broiled into a caramelized, crackly crust. Served warm with whipped cream for an old-fashioned dessert.

Raisin brown bread with whole wheat flour, molasses, and buttermilk baked into a dense, hearty loaf. No yeast needed for this classic one-bowl quick bread studded with plump raisins.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Three-layer walnut carrot cake with brown sugar, cinnamon, nutmeg, and cloves frosted with buttercream. A spiced, oil-based cake with a moist crumb and crunchy walnut-lined pans.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Whole-wheat bread machine carrot bread with freshly grated ginger and cashews. Add the ingredients, press start, and pull out a hearty, subtly spiced loaf with real ginger heat.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

No-cook cream cheese fudge made with unsweetened chocolate, powdered sugar, and chopped nuts. Smooth, dense, and rich with zero time at the stove.

Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.

Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.

Crispy oatmeal cookies that spread thin with lacy, caramelized edges that shatter when you bite. A high butter-to-flour ratio and quick oats deliver crunch, not chew. Optional nuts and raisins.

Crispy fried lemon rosette cookies made on a traditional rosette iron, dusted with powdered sugar. Lacy, paper-thin Scandinavian-style cookies that shatter under the first bite. A holiday classic.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Cheddar cheese pretzels made with aged cheddar, butter, Dijon mustard, and cayenne, topped with poppy seeds. A savory make-ahead appetizer that keeps for days.

Chinese-American pepper steak stir-fry with sirloin strips, green bell peppers, onions, and water chestnuts in a glossy soy-ginger sauce. Fast, flavorful, and ready in about 35 minutes.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Delicious spinach pesto and great melting and flavorful swiss cheese make these super cheesy and tasty grilled cheese sandwiches. An excellent twist from tradition.

Mom's pineapple nut loaf with crushed pineapple, golden raisins, and chopped nuts in a simple quick bread batter. A moist, fruity loaf where the pineapple juice activates the baking soda for a tender crumb.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Honey chocolate cake made with melted chocolate, sour milk, and a folded egg white for lift. A moist, old-fashioned single-layer cake with deep honey sweetness.

Instead of steaming or boiling the green beans, let's roast them instead. Roasting develops tons of flavors into green beans, also gives a very nice texture. This simple recipe is quick, easy and tasty.

Caramel cinnamon muffins baked over butter and brown sugar that melts into a sticky, caramel-like bottom. Flip them out warm for a gooey, cinnamon-spiced breakfast treat.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Chocolate cinnamon cake roll filled with Kahlua-spiked cinnamon whipped cream. A light cocoa sponge rolled around a spiced, boozy filling for an elegant dessert.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.

Chocolate pudding cake bakes covered to develop a moist, dense crumb that lands between cake and pudding. A buttermilk-cocoa dessert that holds at room temp or chilled.

Bakery-style blueberry muffins piled high in the tin with a sugar-crusted top. Mashed blueberries in the batter create purple swirls and intense berry flavor.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

Mix-in-pan carrot cake: stir all ingredients directly in the baking pan with a fork, no extra bowls or mixers. Spiced with cinnamon and allspice, topped with classic cream cheese frosting.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.