4,595 salt recipes

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Lazy perogi casserole layers lasagna noodles with mashed potatoes, cottage cheese, cheddar, and buttery onions. All the flavor of homemade pierogies, none of the folding.

Ground venison casserole layered shepherd's-pie style with green beans, creamy mashed potatoes, and melty cheese on top. A hearty one-dish dinner that puts lean game meat to good use.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

No-bake peanut butter oatmeal cookies with chopped peanuts. A stovetop candy-cookie hybrid cooked to soft ball stage then dropped onto waxed paper to set. No oven needed.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Spanish Potato Omelet (Tortilla a la Espanola) recipe