Recipes with salt

Green banana gratin with chicken broth, cheddar cheese and breadcrumb topping. Savory Caribbean-style baked banana casserole in 60 minutes.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.

Greek-style macaroni pie (pastitsio) with feta cheese, cinnamon, oregano, mint, and tomatoes, topped with a creamy yogurt-egg-feta bechamel. A vegetarian baked pasta casserole cut into squares.

One-skillet Spanish rice with ground beef, tomato sauce, and a beef bouillon cube for deep savory flavor. Rice toasts golden before simmering tender.

Pork Diane skillet supper with tenderloin, red potatoes, mushrooms, and a Worcestershire pan gravy. A complete one-pan dinner ready in about an hour.

Browned pork chops baked over orange juice rice with a creamy cheddar soup topping. A retro one-dish dinner that's easy to assemble and feeds six with minimal cleanup.

Slow-simmered pinto beans with salt pork, red chili pepper, tomato paste, cumin, and chili powder. An old-school chuck wagon recipe that cooks all day and feeds eight hungry hands.

Sour cream cranberry kuchen with a crunchy brown sugar almond topping baked in a springform pan. Tart cranberries meet tender, buttery cake in this German-inspired holiday treat.

This is a fantastic omelet, I love it very much, every week, I cook it for at least 3 times, even more.

Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Have everyone licking their lips with this succulent dish that's so easy, you can make it in your crockpot!

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Chicken and asparagus baked in a creamy curry sauce made with cream of chicken soup, mayo, and lemon juice, finished with melted cheddar. Easy one-dish dinner.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Bread machine Italian cheese-potato bread with mashed potatoes, Monterey Jack, oregano, and eggs. Dense, savory, and loaded with flavor in every slice.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.

Maple walnut squares with a buttery shortbread crust and a gooey maple syrup and maple sugar filling topped with chopped walnuts. Like pecan pie bars with a pure maple twist.

Low-fat scalloped potatoes with just five ingredients, no cream or cheese. Thinly sliced potatoes and onions bake in milk until tender, while the potato starch thickens it into a creamy sauce.

Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.

Eggs a la Wedgewood layers scrambled eggs with bacon, mushrooms, sour cream, and cheddar in a make-ahead casserole. Assemble the night before, bake fresh for brunch crowds.

As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

Old-fashioned colonial gingerbread with rich molasses, warm ginger, cinnamon, and buttermilk. A one-bowl heritage dessert that fills your home with spiced warmth.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.