8,718 salt recipes

Dandelion Salad with Mustard Greens Vinaigrette recipe

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Lentil curry is cooked with coconut milk, nicely tangy and creamy taste!

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

Hearty fava bean soup with tomatoes, carrots, potatoes, and a kick of chili and cumin. A warming, plant-based bowl loaded with protein and spice. Vegan friendly.

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

I made homemade french bread and it all came out wonderful. The sundried tomatoes were wonderful in this. Everyone loved it!

These are better then the average peanut butter cookie and really do melt in your mouth!

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Soft drop cookies sweetened with honey instead of sugar, packed with plump raisins and a hint of warm nutmeg. Done in 30 minutes.