8,719 salt recipes

Vegan nut torte with a caramelized walnut and marzipan filling in a lemon shortcrust pastry. A dairy-free, egg-free European-style dessert baked golden in a springform pan.

Fresh shelled pinto beans slow-simmered with tomatoes, cumin, paprika, garlic, and olive oil. Finished with lemon juice and fresh herbs. A vegan side dish from scratch.

Irish vegetables simmered in white wine vinegar with bay leaf, broccoli, cauliflower, carrots, and corn. A bright, diabetic-friendly side dish ready in 30 minutes.

Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.

Bread machine curried bread loaded with coconut, chopped peanuts, and raisins. Warm curry spice with sweet and crunchy mix-ins baked into a soft yeast loaf.

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

Bread machine whole wheat loaf with cracked wheat cereal, wheat germ, honey, and powdered milk. A triple-wheat hearty sandwich bread that goes from pantry to slice with the push of a button.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Baked 7 beans and barley with molasses, honey, tomato, and turmeric. A hearty vegan one-dish bake that swaps the bacon and white beans of traditional recipes for a chewy multi-bean blend.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.