Recipes with salt

Mistletoe mint cookies are rich chocolate drop cookies topped with swirled mint candy pieces while still warm. A festive holiday cookie with a candy cane finish.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

Banana walnut bread, an easy one-bowl quick bread made with ripe mashed bananas, oil for moisture, and crunchy chopped walnuts. Moist, tender, and ready to slice for breakfast or a snack.

Pineapple cheese bread is a sweet quick bread with crushed pineapple, mild cheddar cheese, and walnuts. The pineapple juice goes right into the batter for a moist, tropical loaf with a savory cheese streak.

Grilled shrimp tossed with penne, fresh Roma tomatoes, diced mozzarella, basil, and Italian parsley in a simple olive oil dressing. This no-cook pasta sauce comes together while the penne boils.

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Moist banana bread loaded with mini chocolate chips and optional nuts, baked in a standard loaf pan. A one-bowl quick bread with melty chocolate in every slice.

Crispy pan-fried chicken dumplings stuffed with napa cabbage, shiitake mushrooms, and ginger served with a sweet-tangy orange marmalade dipping sauce. A lighter homemade potsticker you can prep ahead.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

This is a tasty burritos, nutritional and healthy too.

Curried cheddar and cream cheese spread with dry sherry and chopped chutney. Serve with crackers as an appetizer or with fresh fruit as a light dessert. Ready in 10 minutes.

Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!

One-skillet cabbage and ground beef casserole simmered in tomato sauce with cumin, oregano, and garlic. A budget-friendly, low-carb family dinner in 45 minutes.

Quick stovetop chili mac with seasoned ground beef, elbow macaroni, and melted mozzarella. A 20-minute family dinner winner.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Bread machine cranberry applesauce bread with a soft, fruity crumb. Cranberry sauce with apples replaces water for a naturally sweet loaf that's ideal for holiday brunch or breakfast toast.

Posole Don Federico: a soul-warming Mexican pork and hominy stew, built on pig's feet and pork shanks for a rich broth, with green chiles, garlic, and beer. Garnished with cilantro and scallions.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Bread machine pizza dough with five ingredients: flour, water, yeast, olive oil, and salt. The machine handles the kneading and rise, leaving you with a stretchy, chewy crust ready to top however you like.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

A hearty vegetarian holiday roast made with lentils, brown rice, millet, walnuts, and sage, served with homemade mushroom gravy. The plant-based centerpiece your table needs.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

A delicious sage dressing that can easily be made with your slow cooker.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

Whole salmon baked in a foil parcel with lemon slices, butter, and simple seasoning. Serve it hot for dinner or let it cool in the foil for a stunning cold buffet centerpiece.

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Whole wheat batter bakes up around juicy peaches and plump blueberries in this cast-iron skillet cobbler with golden edges and fruit bubbling through tender cake.

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Crustless-style quiche with a crispy grated potato shell filled with ham, broccoli, and melted cheese in a creamy egg custard. Gluten-free friendly and packed with flavor.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Sausage pinwheels roll hot bulk sausage into a homemade biscuit dough, then chill and slice into spirals to bake. A retro Southern party appetizer that yields six dozen savory bites.

Greek baked stuffed squid filled with rice, pine nuts, raisins, mint, and parsley in a tomato-white wine sauce. A traditional Mediterranean recipe slow-baked until the squid is fork-tender.

Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.

No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.

Chicken korma marinated in yogurt with freshly ground spices, simmered with a poppy seed-cashew-almond paste, coconut, and green chilies. A rich South Indian curry.

Tomato curry chicken with seared breasts baked in a spiced tomato sauce with onions, green peppers, and garlic. A weeknight-friendly one-pan curry with warm, aromatic flavor.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Soft homemade yeast buns with a tender crumb, shaped and baked fresh for burgers, pulled pork, or any barbecue sandwich. Two rises and a quick knead give you 20 golden buns that beat anything from the store.