Recipes with salt

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Chicken pinwheels made from pounded chicken breasts rolled around ham slices with basil and garlic, baked and chilled, then sliced into elegant rounds. A make-ahead appetizer that looks impressive with minimal effort.

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.

Miss Hulling's chicken pot pie made from scratch with a whole stewing hen simmered into rich broth, loaded with potatoes and carrots, and topped with golden pastry. Old-fashioned comfort food done right.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Genuine Texas chili, the real-deal bowl of red: chuck roast and coarse ground beef simmered 3 hours with cumin, chili powder, tomatoes, and enchilada sauce. No beans, by Texas law.

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Chocolate malt cake built on a full cup of malted milk powder, cocoa, butter, and half-and-half. A nostalgic 9x13 sheet cake with deep chocolate flavor and that unmistakable Whoppers-meets-fudge finish.

Citrus bread for the bread machine with orange marmalade, lime juice, and lemon zest. A bright, fragrant yeast loaf with triple citrus flavor.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Butter Cookie Cups W. Chocolate.Almond Filling recipe

Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.

Grilled chicken halves rubbed with House Seasoning and basted in a butter, Worcestershire, and peanut butter sauce brightened with fresh lemon juice. Slow grilled until the leg pulls free, finished with a sticky glaze that caramelizes on the skin.

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Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Vegan sweet potato casserole bakes steamed sweet potatoes with dried apricots, cranberries, and raisins in a creamy rice flour and soy milk sauce. Dairy-free Thanksgiving side spiced with cinnamon and ginger.

Really good alternative for someone that does not eat meat

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

A smooth, tangy avocado cream blended from ripe avocado, lime, and creme fraiche. A pourable five-minute crema to dollop over grilled meat, spoon into wraps, or drizzle on tacos.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Bread machine coffee bread with instant coffee, currants, toasted almonds, brown sugar, and applesauce. A lightly sweet loaf with warm coffee flavor and nutty, fruity bites throughout.

Smoky venison jerky with liquid smoke, black pepper, garlic, and onion powder. Marinated 24-48 hours, then dehydrated low and slow. Hunter's snack with serious peppery bite.

These scrumptious crab cakes made with dry mustard and hot pepper sauce are sure to be a conversation-starter at your next dinner party!

Old-fashioned blackberry pudding with a simple batter that rises up around the berries as it bakes, finished with a sugar crust on top. Homestyle comfort in an 8x8 pan.

Hungarian cabbage and noodles (kaposztas teszta) with paprika, garlic, and sauteed onions. A simple, satisfying vegetarian side dish ready in 30 minutes.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Maple syrup oatmeal cookies use real maple syrup as the only sweetener (no white or brown sugar). Soft, chewy, and naturally sweetened with two dozen cookies in 35 minutes.

Cheese pepper bread for the bread machine with Swiss cheese and cracked black pepper baked right into the dough. Savory, aromatic, and completely hands-off.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Cheesy corn and onion casserole layered with corn muffin batter, creamed corn, sauteed onions, sour cream, and shredded cheddar. A side dish that thinks it might be a main. Holiday and potluck favorite.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Sweet potato and apple casserole microwaves cubed sweet potatoes and Golden Delicious apples with brown sugar, butter, cinnamon, and nutmeg, then thickens the syrup with cornstarch. A 35-minute holiday side without the oven.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Beef stroganoff braised with cola for a sweet, caramelized gravy with mushrooms, sour cream, and Worcestershire. A clever twist on the Russian classic that tenderizes tough cuts.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Loaded carrot cake packed with crushed pineapple, coconut, walnuts, and cinnamon, topped with chocolate cream cheese frosting. A moist, oil-based cake baked in two loaf pans.

Brownie shortbread bars layer fudgy unsweetened chocolate brownie over a buttery shortbread base. Two textures, 24 bars per pan, diabetic-friendly if made with sugar substitute.