Recipes with salt

Corn muffins are great for breakfast, they are tasty, healthy and nutritious. It is so easy to make your own corn muffin mix, then store it into an air-tight container, whenever you feel like some corn muffins, there they are!

Oatmeal, whole wheat flour and honey make this delicious bread, fluffy inside and crusty outside, with the nice and tangy flavor. It is a great breakfast bread, or you can have it at any time.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

A succulent seafood stew, best serve it hot with some good crusty bread.

Baccalà alla Bolognese is a classic Italian salt cod dish: soaked, flour-dredged, and pan-fried in butter and olive oil with garlic, parsley, and a bright squeeze of lemon. Simple, elegant, and ready in minutes.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Homemade crepes filled with chicken, green peas, and pimiento, then baked under a silky Gruyère and white wine cheese sauce with mushrooms. French-inspired elegance for a special dinner.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.

Bread machine multigrain bread loaded with bread flour, whole wheat, soy, triticale, millet, cracked wheat, bran flakes, and flax for a hearty, nutty loaf at the touch of a button.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Bread machine Swedish limpa rye with anise extract, molasses, orange zest, fennel seeds, and applesauce for moisture. A fragrant, slightly sweet Scandinavian rye loaf with zero hands-on effort. Just press start.

A basic yet scrumptious casserole that doesn't take a lot to make or enjoy!

Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.

Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.

Crispy pan-seared chicken breasts drizzled with a rich balsamic vinegar reduction made with shallots, fresh marjoram, and butter. A 40-minute weeknight dinner that feels restaurant-worthy.

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

Traditional Southern rice bread with cornmeal and cooked rice baked into tender, slightly crispy squares for a historic side dish that pairs beautifully with stews and greens.

Yukon Gold potatoes layered with Asiago cheese sauce, crispy bacon, chives, and Parmesan, baked until bubbly and golden. The ultimate potato gratin.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Old-fashioned chocolate bread pudding made with unsweetened chocolate, half-and-half, and soft white bread crumbs. Bakes in a water bath into a silky, custard-set pudding. Top with whipped cream.

A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.

Slow-roasted boneless pork loin basted in a sweet-tart cherry glaze with warm spices and toasted almonds. A stunning centerpiece for Sunday dinner or holiday feasts.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

Indian green bean and zucchini sabzi tempered with mustard seeds in ghee, then layered with turmeric, cumin, and coriander. A bright vegetarian side that comes together in under 40 minutes.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

Try this Chicago-style pizza that will your mouth watering as you watch it bake in the oven!

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

No-knead batter bread studded with diced pepperoni, oregano, and garlic. This easy yeast bread requires no shaping, just mix, rise, and bake for a savory loaf with a soft, chewy crumb.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Roasted butternut squash makes this delicious lasagna!

Yogurt-marinated grilled chicken breasts topped with crumbled feta, fresh dill, and briny kalamata olives. A bright Greek-inspired dinner that's mostly hands-off and ready under an hour.

Billy goats are soft date and nut cookies, sometimes called "rocks" due to their shape after baking. Children love them.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.