5,346 salt recipes

Pan-fried perch fillets in a rosemary-Parmesan cornmeal crust with garlic butter. Crispy, herby, and on the table in under 30 minutes.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Slow cooker chicken fricassee with onions, celery, and carrots in a thick flour-thickened gravy served over noodles. A classic comfort dish that cooks itself all day in the Crock-Pot.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Scallops Florentine with bay scallops baked in a creamy spinach-Parmesan sauce with pasta shells and nutmeg. A rich seafood pasta bake ready in under an hour.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Halloween beef stew with orzo "maggots" kids love. Flour-coated stew beef browned with tomatoes, carrots, green beans, and thyme. Spooky fun, seriously good.

Homemade sour cream cinnamon rolls with a soft yeasted dough, brown sugar cinnamon filling, and vanilla confectioners sugar icing. The sour cream makes them impossibly tender. Makes 12.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

German vegetable medley with asparagus, peas, carrots, cauliflower, and kohlrabi in a light cornstarch-thickened sauce. A classic Leipziger Allerlei-style vegetarian side.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.