8,884 salted recipes

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.

Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

No-yeast beer bread with just 5 ingredients: flour, beer, baking powder, honey, and salt. Mix, pour, bake for a crusty loaf in one hour with zero rising time.

Nutritional yeast Parmesan: a 3-ingredient vegan cheese substitute made from nutritional yeast, sesame seeds, and salt. The dairy-free swap that nails the savory umami of real Parmesan.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Lemon pressed cabbage is a quick Japanese-style pickle: savoy cabbage, cloud ear mushrooms, and thin lemon slices salted and weighted for an hour into a crunchy, refreshing side.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.