5,301 salted recipes

I have maken this recipe for several years, everytime it goes well, it has become my keeper and I have introduced this recipe to a lot of my friends, they all love it!

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

This burrito is made with a combination of Mexican and American cuisine, that is sure to please American tastes.

Warm-spiced zucchini quick bread studded with crunchy pecans and plump raisins. Cinnamon and nutmeg fill the kitchen as two moist loaves bake low and slow. A go-to recipe for summer zucchini season.

Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Baked chicken Garibaldi pulls roasted chicken off the bone, drapes it in a red wine and mushroom gravy, blankets with Parmigiano, and bakes au gratin. Italian-American throwback finished with toasted almonds and parsley.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.