3,913 salted recipes

Garbanzo bean salsa blended smooth with fresh cilantro, yogurt, green onions, and lime juice. A creamy, protein-rich dip that works as a hummus alternative in 15 minutes.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

A Jellie of Fyshe: a medieval-style aspic of cod, scallops, and shrimp suspended in a clear gelatin set with white wine, ginger, and vinegar. The historic seafood starter for special occasions.

One-skillet Polish sausage dinner with kielbasa, mushrooms, celery, and instant rice in a savory tomato-Worcestershire sauce. Ready in under 45 minutes.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Whole wheat cinnamon raisin bread for the bread machine with brown sugar, gluten flour, and skim milk. A lacto-vegetarian loaf baked on the light crust setting.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.

Wild rice baked chicken layers chicken breasts over wild rice, celery, and green peppers in one casserole. The rice cooks in chicken bouillon broth as the meat bakes above.