10,000 salted recipes

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

Make-ahead bloomin' sauce and dip with sour cream, cream cheese, and picante sauce, ready for chips, pretzels, or fried onion petals. Five ingredients, one bowl, eight hours of fridge time to do its work.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

Pennsylvania Dutch scrapple, shredded pork simmered low and slow, set with cornmeal mush and sage, then chilled, sliced, and pan-fried crisp for a hearty breakfast.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Let your bread machine do the heavy lifting for this golden, egg-rich challah. Simple ingredients, a gorgeous braid, and an egg wash finish make this the easiest way to get bakery-quality Shabbat bread at home.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

Deep fried cod in a light egg batter with sesame seeds. Cod fillets are dipped in a simple flour and egg coating, then fried golden brown for a crispy, flaky fish dinner.

Czech-style bread dumplings (knedliky) shaped into small loaves, wrapped in foil, and boiled. Tender, sliceable rounds for soaking up gravy.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.