5,301 salted recipes

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Peanut butter and jelly French toast sandwiches dipped in egg batter and pan-fried in butter. A kid-friendly breakfast that combines two classics in one.

Soft honey butter rolls shaped as cloverleaf pull-aparts in muffin tins. A tender yeast dough with honey sweetness that stays fresh for days.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

A 5-star rated hand-kneaded challah with a tender, eggy crumb and glossy sesame-topped crust. This Rubio family recipe makes two gorgeous braided loaves from simple pantry ingredients.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Peppermint pinwheel cookies with mint extract, rolled into red and white (or green) spirals and sliced. A festive holiday cookie that's all about the swirl.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Rakott Krumpli is a classic Hungarian layered casserole of boiled potatoes, hard-boiled eggs, ham, and sausage, finished with sour cream and paprika. Hearty, filling Central European comfort food.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Classic potluck potato salad with warm French-dressing-marinated potatoes, celery, onion, hard-boiled eggs, and a creamy mayo finish. Make-ahead, crowd-pleasing, and ready for any summer barbecue.

Grilled potato wedges with garlic, paprika and olive oil brushed on parboiled sweet or red potatoes. Smoky barbecue side dish with crisp-edged, fluffy interiors.