8,719 salt recipes

Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Tender steamed broccoli florets draped in a silky homemade Parmesan cream sauce made with low-fat milk. A healthy vegetarian side dish ready in just 20 minutes.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

Hungarian pork stew with paprika, caraway seeds, roasted vegetables, red peppers, and tomatoes braised until fork-tender. Serve over wide noodles or rice for a hearty dinner.

Light turkey hash brown casserole with corn, bell peppers, skim milk, and fat-free cheddar. A leaner take on classic comfort casserole that doesn't sacrifice flavor.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.