8,718 salt recipes

Bangin' Bart is a home cook's take on Baigan Bartha, the Indian eggplant and tomato stew slow-cooked until thick enough to use as a dip. A simple, vegan, one-pan dish with deep flavor.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Lamb chops Madrid sears herb-rubbed rib chops, then crowns them with a sweet-savory glaze of dry sherry, dried apricots, and brown sugar. A Spanish-inspired lamb dinner that comes together in one pan.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

A hearty, flavorful soup featuring creamy white beans, tender Swiss chard, and savory bacon or pancetta, simmered in a rich chicken broth with the holy trinity of vegetables and thyme. Perfect for a cozy meal.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.