49 salted fog recipes

Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.

Mac and cheese meets soufflé in this puffy baked dish studded with sliced franks. Dijon mustard and sharp cheddar give it grown-up flavor kids still love.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

This is a simplified and improved one-skillet version of a perfectly balanced, easy to make Mexican classic, Huevos Rancheros.

"Chicken breast cubes simmered in a sweet and spicy lime-soy glaze are served with cilantro couscous in this quick and easy supper."

Roasted butternut squash and onions add tons of delicious flavor, roasted walnuts and freshly chopped basil definitely give the pasta another layer of yumminess. It can be served as a main course or a side dish!

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Vietnamese stir-fried blue crabs with lemongrass, garlic, ginger, serrano chiles and scallions. Mama Lan's famous fiery seafood feast served in crispy fried shells.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Fish escabeche features fried fish fillets bathed in a hot vinegar marinade with peppers, onions, leeks, carrots, and garlic. A make-ahead Spanish dish that gets better overnight.