4,672 salted recipes

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Giant oatmeal chocolate chip cookies loaded with a full 24 ounces of chips, grated Hershey bar, and optional nuts. A massive batch recipe rolled golf ball-sized for thick, chewy cookies.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Dump-it-all slow cooker stew with chickpeas, pinto beans, beef shank, smoked ham hock, kielbasa, and potatoes. Set it and forget it for up to 16 hours.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Gluten-free monkey bread made in a bread machine, then shaped into cinnamon sugar balls. Rice flour and xanthan gum create a tender pull-apart loaf studded with nuts and raisins.

Honey oat bread made in a bread machine with whole wheat flour, rolled oats, and buttermilk. Soft, slightly sweet, and hearty with a tender crumb from the buttermilk and egg.

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Whole wheat apple cake bars with wheat germ, walnuts, cinnamon, and nutmeg. Dense, fruity, and lightly spiced, cut into bars and dusted with powdered sugar.

A hearty German-style potato salad with browned kielbasa, tangy sauerkraut, tart apples, and a sharp apple cider vinegar dressing. Served warm, this is a one-bowl meal straight from the Black Forest tradition.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Spicy hash browns for a crowd with ham, jalapenos, green peppers, pimentos, cayenne, and melted cheddar layered between crispy grated potato. Feeds 50 for brunch or a big event.