5,383 salted recipes

Kidney bean dip blended with Dr. Pepper, sharp cheddar, green chiles, and Worcestershire, then topped with crispy bacon. A wild game day dip that actually works.

Curry garlic dip whisks mayonnaise with chili sauce, curry powder, garlic, grated onion, and Worcestershire for a make-ahead party dip. Doubles as a sauce for cold shrimp, steak, or lamb.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

No need to use store bought seasoning mix. Control the salt level and use your own.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.

Sausage apple omelet roll baked in a jelly roll pan, filled with cheddar cheese, bulk sausage, and chopped apple, then rolled up for an impressive brunch dish.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Spicy Italian turkey patties seasoned with fennel seeds, crushed red pepper, garlic, and Italian herbs topped with warm tomato sauce. A lean, flavorful weeknight dinner.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Parmesan toasts rub Italian bread with raw garlic, drizzle with olive oil, top with parmesan and fleur de sel, then oven-bake until golden. Easiest appetizer going.

Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.