8,718 salt recipes

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Old-fashioned Southern chicken and dumplings with rolled flat dumplings (not drop biscuits). Whole simmered chicken, onion broth, and a splash of milk for silky pot pie texture.

Homemade flatbread with a slow-rise yeast dough using just five ingredients. Chewy, pillowy, and versatile enough for wraps, pizza, or dipping alongside any meal.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Pork chops baked over beans in a tangy tomato-ketchup sauce with onion. A simple, comforting casserole that slow bakes for up to 90 minutes until the chops are fall-off-the-bone tender.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Traditional Italian-style almond macaroons made with just four ingredients: almond paste, powdered sugar, egg whites, and a pinch of salt. Naturally gluten-free with crisp shells and chewy almond centers.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Vegan cheese sauce made with nutritional yeast, flour, garlic powder, and margarine. A dairy-free nacho-style sauce that thickens on the stove in under 20 minutes from pantry staples.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.