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.

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.

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.

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.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

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

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.

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.

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.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

A savory and hearty meatball stew made with potatoes, juicy tomatoes and a variety of herbs and spices.

This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.

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.

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.