Recipes with salt

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Elegant shrimp poached in champagne, then tossed with sautéed mushrooms, shallots, and tomatoes in a reduced cream sauce over angel hair pasta. This luxurious 40-minute dinner is worthy of a special occasion.

Chocolate mint cookies loaded with cocoa, mint extract, and mint chocolate chips for double-mint impact. A low-and-slow bake gives soft, fudgy centers with crackled tops.

Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

Bread machine sweet oatmeal bread with rolled oats and molasses for a soft, hearty sandwich loaf with deep caramel notes. Six ingredients, no fuss, and a slice that's perfect for breakfast toast.

Braised beef short ribs in a tangy ketchup-vinegar barbecue sauce with Worcestershire and brown sugar. Oven-roasted then slow-baked until fork-tender.

The cookies will keep, their flavor improving, for at least a week.

Bread machine orange coconut bread with shredded carrot, orange zest, and toasted coconut. Soft, sweet, and dump-and-press easy with active dry yeast and bread flour.

Shrimp in garlic sauce baked in a vermouth, olive oil, lemon juice, oregano, and parsley marinade. Prawns marinate for an hour then bake until pink and translucent. A Spanish-style garlic shrimp with bright, herby flavors.

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.

Lower calorie pie shell with less shortening than traditional crusts. Three simple ingredients, one hour chill, and a flaky crust for any pie recipe.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Mim's cabbage rolls are stuffed with ground beef, rice, and nutmeg in a sweet-tangy tomato sauce with brown sugar and lemon juice. Make-ahead freezer-friendly casserole, classic comfort.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Spiced vegetable couscous with curry, cumin, and coriander, loaded with broccoli, carrots, bell pepper, chickpeas, and raisins. A colorful vegan meal made entirely in the microwave.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Mexican red onion soup with cumin, coriander, cinnamon, allspice, red wine vinegar, and orange juice. A vegan twist on French onion soup with warm Latin spices and a sweet-tart broth.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

This chewy and delicious snack is quick to make and will be your kids favorite for a long time!

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

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Moist carrot walnut quick bread spiced with cinnamon, nutmeg, and allspice. Loaded with grated carrots, chopped walnuts, and raisins for a warmly spiced loaf.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

Sugar-free cookies sweetened with cooked raisins and unsweetened applesauce. No added sugar, just natural fruit sweetness, cinnamon, and a chewy drop-cookie texture.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Quick cheese and wine bread baked in a round pan with parmesan, onion, oregano and white wine. Savory biscuit-style bread ready in 45 minutes, no yeast required.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Oven-baked crunchy chicken legs coated in seasoned flour, egg, and crushed corn flakes with a homemade paprika-salt seasoning. Crispy outside, juicy inside, no deep frying needed.

Date-nut muffins with boiled dates, chopped pecans, and vanilla. The dates are softened with baking soda before mixing, creating a moist, caramel-like crumb.

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Cheesy popover ring built on classic French choux pastry, studded with sharp cheddar and baked into a golden, crackly wreath. Pull-apart bread for brunch, soup, or holiday tables.