10,000 salted recipes

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Set-it-and-forget-it French bread for your bread machine. Six ingredients including bread flour and a touch of butter for richness. Press start and walk away.

There is nothing better than enjoying a warm stew in a cold winter evening.

Honey curry chicken wings: oven-baked, basted in a butter-honey-mustard-curry glaze that turns sticky and lacquered. A party platter staple with retro charm and serious flavor.

Layered asparagus casserole with saltine crackers, cheddar cheese, and a light egg custard baked until golden and set. Simple, old-fashioned comfort in under 45 minutes.

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

The best bread pudding ever! Even better than my mother's old recipe, which was hard to improve on.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Pigeon Forge pintos, a Tennessee-style baked bean with pinto beans, salt pork, molasses, brown sugar, and dry mustard slow-baked for 6 to 8 hours. Smoky Mountain comfort in a bean pot.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.