10,000 salted recipes

Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

Fig jam muffins with homemade dried fig jam spooned into the center of each muffin before baking. A from-scratch breakfast treat with warm spiced fig filling.

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.

Favourite Yorkshire pudding made with hot beef drippings in a muffin tin for crisp, puffed cups with custardy centers. The traditional British accompaniment to a roast.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Another scrumptious shrimp dish that's easy to make and won't disappoint!

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Slow cooker round steak Italiano with just four ingredients: round steak, oregano, salt, and jarred spaghetti sauce. Set it in the morning and come home to fork-tender beef.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Malosolnye ogurtsy are Russian lightly-salted pickles made with fresh dill, horseradish, garlic, and a simple brine. Crisp, garlicky, and ready in just four days.

It is a very light salad, wheat berry with red fruits, an excellent combination, you can serve it as a dinner, or with any main dish. It is always a good option.

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Fried cornmeal mush with tomato gravy, sliced from a chilled loaf and pan-fried until golden and crispy. A classic Southern breakfast served with maple syrup or savory tomato gravy.