5,346 salt recipes

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Patricia's Prize Winning Apple 'N' Honey Scones recipe

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

Penne alla vodka tosses tubular pasta with a quick sauce of butter, vodka, hot pepper, puréed plum tomatoes, cream, and Parmigiano-Reggiano. A 20-minute Italian-American classic.

Ground turkey meatloaf baked in a Bundt pan with curry powder, chutney, and sweet apple. A showstopping centerpiece that slices like a dream.

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Lean ground turkey simmered in a bold tomato sauce with hot pepper and oregano, stirred into nutty brown rice. A Portuguese-inspired one-pot meal that feeds a crowd.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Soft maple raisin cookies with applesauce, pumpkin pie spice, walnuts, and a fluffy maple buttercream frosting. A spiced drop cookie that tastes like autumn in every bite.

Flounder fillets stuffed with a creamy brown rice, mushroom, carrot, and zucchini filling seasoned with dill. A light, elegant baked fish dinner with a built-in side dish.

Bread machine multigrain bread with Grape Nuts cereal, seven grain mix, honey, and applesauce. Crunchy, nutty, and naturally sweetened with real texture.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Arroz con pollo built on a hearty mix of brown and wild rice instead of white. Browned chicken simmered with tomatoes, white wine, almonds, peas and a Latin-style sofrito of onion, garlic and paprika.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.