3,957 salt recipes

Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.