5,346 salt recipes

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Holly Cluster cookies: chewy brown-sugar chocolate chip cookies topped with green marzipan holly leaves and red cinnamon candy berries. Holiday cookie tray showpiece with old-school decorating charm.

Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.

Korean japchae (chop chae) with sweet potato cellophane noodles, marinated beef or chicken, mushrooms, snow peas, and egg strip garnish. The classic Korean stir-fried noodle dish.

Layered cheesecake brownies stack a dense semisweet chocolate brownie base under a tangy sour cream cheesecake topping. Finished with fresh berry sauce or chocolate ganache for serious dessert ambition.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Chocolate thumbprint cookies with a double-chocolate base and a creamy peanut butter filling in the center. A bakery-style cookie that looks fancier than it cooks.

Herb-roasted beef tenderloin with rosemary, garlic, cumin, and oregano. Roasted high and fast at 400F (200C), then paired with a bright roasted red pepper and papaya relish.

Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Autumn dessert cake, a moist hazelnut and pecan torte topped with juicy plums and brushed with a lime marmalade glaze. Nutty, fruity, and barely any flour, finished with a scatter of almonds.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.