4,671 salted recipes

This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia.The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Fresh spinach boiled right with the fettuccine, then tossed in heavy cream, Parmesan, and garlic salt. A 5-ingredient creamy pasta for two, ready in 20 minutes.

Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.

Tajik non bread made easy in a bread machine with yogurt, whole wheat flour, and sea salt. A soft, tangy Central Asian loaf with old-world flavor and zero-effort baking.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Tender beef cubes simmer for 2 hours in a spiced tomato base with cayenne and ginger, then fresh spinach wilts into the stew for a hearty African meal over rice.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.