4,595 salt recipes

Jalapeno potatoes: a Southwestern scalloped potato casserole with red-skin potatoes, pimentos, red bell pepper, and a creamy jalapeño cheese sauce. Feeds eight.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Marinated shrimp piled into ripe avocado halves with pickled jalapeño, sweet onion, and a zippy lemon-vinegar bath. A no-fuss Mexican-inspired starter that's bright, cool, and creamy.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.

Almost whole wheat challah made in the bread machine: an egg-enriched Jewish bread blending whole wheat and white flour for a soft, hearty loaf, finished with egg wash and poppy seeds. No braiding, just measure and press start.

Whole wheat challah braided into a glossy three-strand loaf, blending nutty whole wheat flour with white for a tender, sturdier crumb. Egg-washed and poppy seed-topped, ready for Shabbat or weekend French toast.

Harvest round bread with whole wheat, oats, carrots, raisins, honey, and molasses. Bread machine dough braided into two rustic round loaves.

Scallops and black beans with roasted bell peppers, sauteed zucchini, baby corn, and salsa. A Southwestern seafood skillet that's high in protein, low in fat, and on the table in 30 minutes.

Bread machine eggnog oat bran bread with whole wheat flour, rolled oats, cinnamon, and vital wheat gluten. A hearty holiday loaf with seasonal eggnog flavor.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.

Bread machine potato wheat bread with potato flakes, whole wheat flour, vital wheat gluten, and wheat germ. A soft, tender loaf with extra structure for the ABM.