8,718 salt recipes

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Bread-and-butter cucumber pickles with garlic, turmeric, and mustard seed in a sweet vinegar brine. Salt-and-ice draws moisture out for crisp slices that hold up through canning and long pantry storage.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Hot tuna burgers stuff hamburger buns with tuna salad, diced American cheese, celery and onion, then bake them sealed in foil until the cheese melts. Vintage church-supper handheld dinner with built-in nostalgia.

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.