5,383 salted recipes

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.

Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.

Light honey mustard dressing with non-fat yogurt, apple cider vinegar, and a touch of Dijon. Just 21 calories per batch, tangy and creamy without the oil for healthy salads.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

Orange honey mustard salad dressing whisked from orange juice concentrate, white wine vinegar, honey, dry mustard, and sunflower oil. A bright, tangy vinaigrette ready in 5 minutes.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Put down the barbecue lighter and try this succulent dish that is too good to believe it came from a crockpot!

Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

It is a good breakfast recipe, eggs with other ingredients, they go very well.

Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated.