5,346 salt recipes

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Make the tastiest cinnamon rolls in the world with this simple recipe that will find its place in your cookbook.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Bread machine luau bread with crushed pineapple, coconut, macadamia nuts, shredded carrots, and brown sugar. A tropical Hawaiian-inspired loaf on the sweet bread setting.

Caribbean shrimp and black bean salad: poached pink shrimp ringed around a chilled black bean salad punched up with picante, lime, honey, cilantro, and red onion. Make-ahead summer plate.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Poblano and smoked chicken chowder with hominy, tomatillos, cumin, and white wine, topped with avocado, cilantro, and fresh lime. A smoky, spiced Mexican-inspired soup.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Vegetarian sloppy joes made with chopped soybeans in a tangy ketchup sauce with chili powder, vinegar, and dry mustard. A protein-packed meatless sandwich ready in 15 minutes.

Slow cooker minestrone hamburger soup loaded with ground beef, potatoes, cabbage, carrots, and tomatoes. Dump everything in the Crock-Pot and let it simmer all day.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.