4,595 salt recipes

Bread machine oat-date nut bread enriched with rolled oats, chopped dates, walnuts (or pecans) and a hint of cinnamon. A hearty, slightly sweet yeasted loaf for breakfast toast or alongside soup.

Wholesome potato bread builds a hearty 100% whole wheat loaf with mashed red potatoes, starchy potato water, dried chives, and sesame seeds. A bread machine recipe with savory backbone and a tender, never-dense crumb.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Fig square is a sweet yeast bread rolled around an allspice-scented fig filling, coiled jelly-roll style into a square pan, and baked golden. Slice into squares for breakfast or tea.

Gugelhupf is an Austrian yeasted bundt cake rich with butter, eggs, raisins, ground almonds, and lemon zest. Traditional Habsburg breakfast bread served warm with butter or coffee.

Chocolate oatmeal chippers: spiced chocolate chip oatmeal cookies with cinnamon, nutmeg, pecans, and quick oats. Chewy center, crisp edges, classic drop cookie.

Peanut butter chippies: chewy peanut butter cookies loaded with chocolate chips and chopped peanuts. Three ways to love peanut butter in every bite.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Vintage 1930s special cocoa cake: a tender chocolate layer cake made with bloomed cocoa, brown sugar, and cake flour. Old-fashioned recipe that beats most modern boxed mixes.

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Cornbread chili is a one-skillet tamale-pie cousin: ground beef simmered with cumin, oregano, and tomato concasse, then crowned with a buttermilk cornmeal crust and baked golden.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Mocha crinkle cookies with deep cocoa, instant espresso, and a surprising pinch of black pepper, rolled in powdered sugar for that signature cracked-top look. A grown-up twist on classic chocolate crinkles.

Stove-top baked beans: navy beans simmered with tomato puree, apple, onion, mustard, and Worcestershire. The oven-free version of the classic baked bean recipe.

Russian black bread for the bread machine: a dense, dark rye loaf colored and flavored with cocoa, instant coffee, vinegar, and caraway seeds. The hearty Slavic bread that pairs perfectly with smoked fish or hearty soups.