10,000 salted recipes

A tasty and scrumptious lasagna made with ground beef and a variety of spices and cheese which gives it a rich taste.

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

Savory chicken and broccoli quiche with melted Swiss cheese, eggs, and warm coriander in a flaky pie crust. A hearty brunch or dinner that slices beautifully every time.

German noodle ring baked in a cheese custard and unmolded onto a platter with extra cheese sauce poured over top. A retro Pennsylvania Dutch showpiece side dish.

Fried zucchini with a thin Italian-style flour-and-water batter, salted first to draw moisture, then pan-fried in oil until crisp and golden. Five ingredient summer staple.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Cold-oven popovers from a five-ingredient batter, started in an unheated oven and baked into hollow, crispy-shelled rolls with steamy interiors. Marion Cunningham's foolproof method.

Make your own Bruschetta with this simple recipe that's extremely easy to follow!

Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.