10,000 salted recipes

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Grilled shrimp with roasted tomatillo salsa made from oven-charred tomatillos, poblano pepper, cilantro, and parsley. Smoky, tangy, and ready fast.

Eggnog chiffon pie, an airy brandy-spiked custard set with gelatin and lightened with whipped egg whites, dusted with fresh nutmeg in a flaky homemade crust. A Christmas dessert worth the fuss.

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Slow cooker pinto beans with cubed beef chuck and salt pork simmer for 10 hours into tender, smoky cowboy-style beans perfect for feeding ranch hands.

Navy bean and tomato soup made from dried beans, with stewed tomatoes, onion, and celery sauteed in margarine. A high-fiber, low-fat, gluten-free farmhouse soup that costs pennies to make.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

New Mexico chiles are not overly spicy. The flavor will depend on which chiles you use. You can find dried New Mexico chiles in the Mexican section of some supermarkets or in Latin supermarkets.

Layers of sliced zucchini, fresh tomatoes, onions, melted cheese, and crispy bacon seasoned with oregano and garlic. This crustless zucchini pizza bake delivers all the pizza flavor without the dough.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.