8,690 salted recipes

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.

This is a very great recipe, it has all kinds of nutrition that our body needs. Try to be healthy way!

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Roast fillet of beef: a whole tenderloin studded with garlic and marinated in soy, port, and thyme, then roasted and rested for a tender, rosy centerpiece. An elegant make-ahead roast for holidays.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

These cookies are healthy enough to give for on the run breakfasts.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.